Pressure-cooker lentil soup
Lentil soup is a warm dish that brings our tables together, and we cook it in the pressure cooker so the lentils cook in minutes and keep their texture without breaking down into mush.
Turn on the sauté mode and heat the olive oil, then add the onion, carrot, and celery and stir for about 5 minutes until the onion softens, as sautéing builds the flavor base of the soup.
Add the garlic, cumin, thyme, and pepper and stir for a minute until fragrant, because heating the spices releases their aroma.
Add the washed lentils, stock, and salt and scrape the bottom of the pot well, as scraping prevents stuck residue and the burn alert.
Close the lid in the sealing position and cook on high pressure for 15 minutes, then a natural release for 5 minutes followed by a quick release, until the lentils are fully cooked and tender.
Open the lid and stir in the spinach until it wilts in the heat of the soup, then taste and adjust the salt before serving.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Pressure-Cooker Lentil Soup, and how to fix them:
The lentils may stick to the bottom; place them over the vegetables without excessive stirring and scrape the bottom before sealing.
Some old lentils need longer; return them to pressure for 3 extra minutes.
Lentils absorb liquid as they sit; thin it with hot stock when reheating.
In an airtight container for up to 4 days; its flavor improves the next day.
Up to 3 months; thaw it in the fridge and reheat with a splash of stock.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Green lentils | Brown lentils | Both hold their texture | Roughly the same cooking time |
| Vegetable stock | Chicken stock | For deeper flavor | The dish becomes non-vegetarian |
| Spinach | Chopped chard or kale | To vary the leafy greens | Add it a little earlier so it softens |
| Ingredient | Two servings | Four servings (base) | Eight servings |
|---|---|---|---|
| Washed lentils | 135 g | 400 g | 800 g |
| Stock | 500 ml | 1500 ml | 3000 ml |
| Onion | 50 g | 150 g | 300 g |
| Olive oil | 15 ml | 45 ml | 90 ml |
Lentils are a legume that foams a little under pressure; do not fill the pot more than halfway, and keep plenty of liquid covering the grains well for safe, even cooking.
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