Pressure Cook

Pressure cooker lentil soup

March  7, 2013
0 Ratings
  • Serves 6
Author Notes

1 pound lentils
32 oz chicken broth
Diced onion
Diced carrots
Diced celery
Can crushed tomatoes
4tbsp olive oil

Cook onions in olive oil til translucent. Add chopped garlic for two minutes. Add celery and carrots. Pour in broth and lentils. Season however you are moved. My basic version has chopped cilantro and bay leaf. Pressure cook for 18 minutes. Use slow release method. Makes six 240 calorie servings. I take it to work with a half polish sausage that adds 270 calories. Now you have six 500 calorie lunches at a unit price of $1.50. Hard to beat, huh? —Jimbo OPKS

What You'll Need
  • 1 pound Lentils
  • 32 ounces Chicken stock
  • 1 Can diced tomatoes
  • 2 Diced carrots
  • 2 Chopped celery stalks
  • 4 tablespoons Olive oil
  • 4 Cloves diced garlic
  • 1 Seasoning
  1. Sauté onions in pressure cooker with olive oil til translucent
  2. Add garlic for two minutes
  3. Add rest of ingredients. Season to taste but don't use salt.
  4. Pressure cook for 18 minutes. Use slow release

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