This is a super straightforward recipe for lentil soup. Pair it with some crusty bread and you’ve got a comfort food perfect for cool evenings. I’ve also been known to make a batch during warmer weather, since the leftovers make a super easy and healthy lunch.
If you want to mix the flavors up a bit, you can swap out the thyme and Italian seasoning with cumin and smoked paprika. Turmeric, red pepper flakes and curry powder also make a nice spice combination.
I used green lentils in this recipe – Trader Joe’s carries them. If you only have yellow or red lentils, that’s fine also – just change the cooking time to 8 minutes.
I will note – the lentils are a good source of protein and fiber. Lots of good things going on with lentils, but if you miss the meat, feel free to add in some cooked chicken or sausage at the end. Pop the lid back on for a few minutes (no heat) to let everything get warm.
- 1 T olive oil
- 1 medium onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 2 tsp dried thyme
- 1 t Italian seasoning
- ½ t freshly ground black pepper
- 3 cloves of garlic, minced
- 1½ cup of green lentils
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can diced tomatoes, fire roasted
- 4 cups low-sodium chicken or vegetable broth
- ½ t sea salt, or to taste
- freshly grated parmesan, for serving
- Preheat the base of an electric pressure cooker on the brown or sauté setting.
- In the preheated base, add olive oil and allow to heat for a minute. Add onion, carrots, celery and sauté until onions are translucent and a little soft - not brown.
- Add thyme, Italian seasoning, and pepper and stir into onion mixture. Add garlic and sauté another minute.
- Add green lentils, tomatoes, and broth. Stir.
- Close and lock lid on the pressure cooker. Check that the valve is set to sealing and turn keep warm setting off. Set to cook at high pressure for 12 minutes.
- When the cooking time is up, release the pressure using the quick release method.