Pressure Cooker Italian Lentil Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 137.3
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 547.9 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 8.0 g
- Protein: 7.6 g
View full nutritional breakdown of Pressure Cooker Italian Lentil Soup calories by ingredient
Introduction
Tasty, filling soup ready to eat in 15 minutes using your pressure cooker.To make the omnivores happy, add two warmed meatballs to their bowl before ladling soup in. Tasty, filling soup ready to eat in 15 minutes using your pressure cooker.
To make the omnivores happy, add two warmed meatballs to their bowl before ladling soup in.
Number of Servings: 6
Ingredients
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1 large onion, chopped (about 1 1/2 C)
3 cloves garlic, minced
2 t olive oil
2 C brown lentils
6 C water
2 large carrots, chopped
4 stalks celery, chopped
2 bay leaves
1 t thyme
1 t oregano
3 T tomato paste (1/2 6 oz can)
1 T balsamic vinegar or lemon juice
1 t salt
1 t fresh ground black pepper
minced fresh italian parsley (optional)
Directions
In pressure cooker saute onion and garlic in olive oil.
When fragrant and translucent, and remaining ingredients except tomato paste, balsamic vinegar (or lemon juice), salt and pepper.
Cover and seal pressure cooker.
Bring to high pressure and cook for 8 minutes.
Bring pressure down using your cooker's rapid release method.
Stir in tomato paste, vinegar and salt and pepper.
Adjust spices to taste (you may need more thyme and oregano - pressure cooking seems to minimize their flavor) and simmer a couple minutes more.
Remove bay leaves and serve, sprinkled with fresh parsley if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user BLUEKARMA.
When fragrant and translucent, and remaining ingredients except tomato paste, balsamic vinegar (or lemon juice), salt and pepper.
Cover and seal pressure cooker.
Bring to high pressure and cook for 8 minutes.
Bring pressure down using your cooker's rapid release method.
Stir in tomato paste, vinegar and salt and pepper.
Adjust spices to taste (you may need more thyme and oregano - pressure cooking seems to minimize their flavor) and simmer a couple minutes more.
Remove bay leaves and serve, sprinkled with fresh parsley if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user BLUEKARMA.
Member Ratings For This Recipe
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OINCOBX
The meatballs are a great idea, I have no idea where that sodium count is coming from.
For those that are not meat challenged, you can substitute 6 cups of chicken broth, try Better than Bouillin. The tomatoe paste, salt and pepper can go in with the onions, hold the vinegar. Try 12 mins cook time - 11/11/14
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CD13218389
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DELSTS
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MARY-ELIZABETH
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VANB01