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Pressure Cooker Vegetarian Lentil Soup

Pressure Cooker Vegetarian Lentil Soup

From The Hamilton Beach Test Kitchen

Added by Pat

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

  1. 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.
  2. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  3. Press SOUP mode and adjust cooking time to set for 15 minutes.
  4. 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.

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