Save on Pinterest

Pressure-Cooker Greek-Style Lentil Soup

This is a nice warming soup on a chilly day. Lentils are so good for you, too! —Mary Smith, Columbia, Missouri
  • Total Time
    Prep: 20 min. Cook: 15 min. + releasing
  • Makes
    12 servings (3 quarts)

Ingredients

  • 4 cups water
  • 4 cups vegetable broth
  • 2 cups dried lentils, rinsed
  • 2 medium carrots, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 cup chopped fresh spinach
  • 1/2 cup tomato sauce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional toppings: Chopped red onion, chopped parsley and lemon wedges

Directions

  • 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.
Nutrition Facts
1 cup: 134 calories, 1g fat (0 saturated fat), 0 cholesterol, 420mg sodium, 24g carbohydrate (2g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Recommended Video

Reviews

Click stars to rate