Pressure Cooker Vegetarian Lentil Soup
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 medium carrots, peeled and chopped
2 ribs celery, chopped
1 bag (1 lb.) dried lentils, rinsed and drained
2 containers (32 ounces each) vegetable broth
1 can (14 ½ ounces) diced tomatoes and chilies
1 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried crushed red pepper
1/2 teaspoon coarse black pepper
Directions
- Remove lid of pressure cooker. Press BROWN/SAUTÉ mode. Add olive oil, onion and garlic to cooking pot. Cook for 3 minutes. Add carrot and celery. Stirring occasionally, cook 3 additional minutes. Turn off BROWN/SAUTÉ mode. Stir in lentils, vegetable broth, diced tomatoes, salt, cumin, coriander, red pepper and black pepper.
- Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
- Press SOUP mode and adjust cooking time to set for 15 minutes.
- When cooking has finished, press steam release button to quick release pressure. Stir before serving.
Serves: 10-12
TEST KITCHEN TIP: If using MANUAL mode, select HIGH pressure and set for 15 minutes. When finished cooking, press steam release button to quick release pressure.
Canada 
