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lentil tomato soup

(1 rating)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

This soup is processed in the pressure cooker for 4 minutes to make it a quick fix. it tastes like you were cooking it all day but is done in around 30 minutes depending on how fast you pressure cooker cools.

(1 rating)
yield serving(s)
prep time 5 Min
cook time 25 Min

Ingredients For lentil tomato soup

  • 1 tsp
    olive oil
  • 1 md
    onion,diced
  • 2 clove
    garlic,diced
  • 1/2 c
    white wine (make shure it is one you will drink)
  • 1 Tbsp
    dried basil
  • 1 Tbsp
    dried oregano
  • 1 Tbsp
    dried marjoram
  • 4 c
    water
  • 1 c
    lentils, dry
  • 1 can
    diced tomatoes 28oz (low sodium)
  • 1 c
    fresh spinach
  • sea salt to taste

How To Make lentil tomato soup

  • 1
    Heat a 6 quart pressure cooker on medium heat. Add the olive oil and saute the onions and garlic until translucent (not browned).
  • 2
    Pour in the wine and allow it to bubble to deglaze the pot and burn off the alcohol.
  • 3
    If using dried herbs, stir them in now, followed by the lentils,water, and tomatoes.
  • 4
    cover the pressure cooker and bring up to pressure. if your cooker has a variable weight for how many LB. of pressure I am using 15 LB. pressure.
  • 5
    Process for 4 minutes according to your cookers directions. then turn off heat or remove heat source and let cool completely until it is safe to remove the lid.
  • 6
    add the fresh spinach and salt to taste. Now serve.
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