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Pressure Cooker Red Lentil & Spinach Soup

Thanks to an electric pressure cooker, this delicious soup comes together quickly.

Ingredients

    • 3 large carrots, peeled
    • 2 stalks celery
    • 1 medium onion
    • 1 tbsp (15 mL) olive oil
    • 2 garlic cloves
    • 4 cups (1 L) vegetable stock
    • 1 cup (250 mL) uncooked red lentils, rinsed
    • 1 tsp (5 mL) ground cumin
    • 1 bay leaf
    • ½ tsp (2 mL) each salt and black pepper
    • 5 cups (1.25 L) fresh baby spinach leaves
    • ½ cup (125 mL) canned coconut milk
    • ½ lime

Directions

  1. Slice the carrots and celery with the Simple Slicer on the No. 3 setting. Cut the onion into chunks and place them in the Manual Food Processor; process until coarsely chopped.
  2. Set the Deluxe Multi Cooker to SEAR and press START. Heat the oil for 3 minutes. Add the carrots, celery, onion, and garlic pressed with the Garlic Press. Cook uncovered for 4 minutes, stirring frequently.* Press CANCEL.
  3. Add the stock, lentils, cumin, bay leaf, salt, and pepper. Lock the lid and select the SOUP/STOCK setting. Adjust the time to 10 minutes and press START.
  4. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.
  5. Carefully remove the bay leaf. Stir in the spinach, coconut milk, and juice from the lime pressed with the Citrus Press.* Let the mixture stand, covered, for 5 minutes before serving.