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Lentil Soup (IP) by


1 cup red lentils sorted and rinsed
1 cup green/brown lentils sorted and rinsed
1 medium onion chopped
3 cloves garlic minced
2 t . cumin
1 1/2 t . smoked paprika
1 t cayenne pepper
1 t . salt
2 inch carrots sliced into 1/4 pieces
2 celery stalks diced (optional)
1 lb . waxy potatoes such as Yukon Gold or Red Bliss (I used a blend that included purple potatoes)
1 bunch Rainbow Chard or similar greens chopped, such as spinach
8 cups water
Salt and pepper to taste


Pressure Cooker Instructions
1.Heat pressure cooker on medium heat, or set to Saute function if using an electric model, such as an Instant Pot.
2.Saute onions, garlic, spices, carrots, celery, and potatoes for 3-5 minutes, or until onions begin to soften.
3.Stir in the lentils to combine.
4.Add water to cover.
5.Lock the lid into place and bring to high pressure. Once at pressure, reduce heat to maintain pressure and cook for 3 minutes. If using an electric model, the pressure will be maintained automatically.
6.Use the quick release method to release the pressure until it is safe to unlock the lid.
7.Stir in the chard, season to taste with salt and pepper, and serve.

Stovetop Instructions
1.In a large stockpot over medium heat, saute the onions, garlic, spices, carrots, celery, and potatoes over for 3-5 minutes, until the onions have softened.
2.Stir in the lentils and water.
3.Bring to a boil, then lower the heat to a simmer and cook for 20 minutes, or until the lentils are tender but not mushy.
4.Turn off the heat and stir in the chard.
5.Season with salt and pepper to taste, and serve

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