Pressure Cooker Greek Style Lentil Soup Recipes

PRESSURE-COOKER GREEK-STYLE LENTIL SOUP

Steps:

• Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

GREEK-STYLE LENTIL SOUP

Steps:

• Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.

PRESSURE COOKER LENTIL SOUP

Steps:

• In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
• Add the carrots and celery and saute for a minute or two.
• Add the ground cumin and stir well.
• Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
• Cook for 20 minutes.
• Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
• Remove the bay leaves.
• If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
• Season with salt and fresh ground pepper to taste.

LENTIL SOUP IN 10 MINUTES (PRESSURE COOKER)

Steps:

• Heat the oil in the pressure cooker over medium heat.
• Add the onion and sauté until soft, about 2 minutes. Add the carrots and sauté for another minute. Add the bay leaves, thyme, savory as desired, water or broth, lentils, and potato. Stir well.
• Lock the lid in place on the cooker and bring the mixture to a boil over high heat until you achieve high pressure. Reduce the heat to maintain pressure for 6 minutes. Remove from the heat and let the pressure come down naturally. Remove the lid, tilting it away from you. Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan as desired.

PRESSURE-COOKER LENTIL PUMPKIN SOUP

Steps:

• In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Lock the lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle servings with cilantro.