Howdy everyone! A few days ago I posted a picture on Facebook of some lentil soup I made. I got many comments asking for the recipe so no better time than now to post a great, hearty soup. I made this soup in my pressure cooker (which is one of the best inventions ever!) but it can be adapted to be cooked in a slow cooker or on the stove, though I haven’t tried either way yet. Anyway, here goes!
- 2 1/4 cups lentils
- 8 cups chicken or vegetable broth
- 2 large carrots
- 1 Spanish onion
- 2 cloves garlic
- 1 bay leaf
- 1 tbsp olive oil
- Salt & pepper to taste
- Fresh lemon juice to taste
Optional: Spinach and/or escarole
- Rinse the lentils and set aside.
- Chop the onion.
- Set the pressure cooker to the saute option and add the olive oil. Or, in a large soup pot, add the olive oil and heat. For the slow cooker option, use a pan.
- Add the onions and cook until translucent. Stir occasionally.
- Chop the carrots.
- Add the carrots to the onions and continue cooking until soft and/or the onion is lightly golden brown. Continue stirring occasionally.
- Chop the garlic.
- Add in the garlic to the carrots/onions and stir.
- After about a minute or two, when the garlic becomes fragrant, add the broth, lentils and bay leaf. (If using a slow cooker, at this point, transfer the onions, carrots and garlic from the pan into the slow cooker before adding the broth, lentils and bay leaf.)
- Set the pressure cooker to 8 minutes, lock it up and let work its magic. After the 8 minutes let the pressure naturally release all the way. In a slow cooker, cook for 6-8 hours or until lentils are soft and tender. Same for the stove-top preparation.
- When lentils are tender, stir and discard the bay leaf.
- Add some water or more broth if soup is too thick.
- Taste test and add about a tsp of salt 1/4 tsp of black pepper.
- Grab a bowl, ladle some soup in, add some more salt or pepper if needed and squeeze a little fresh lemon juice, stir and enjoy.
- Option: stir in some fresh spinach or escarole at this point.