Pa's Lentil Soup

Hearty, fragrant lentil soup with a delicate blend of olive oil, garlic, bay leaves, and a subtle kick from red pepper flakes—pressure-cooked for deep, comforting flavor and creamy texture.

Total time: 1 h 27 min • Active: 27 min • Inactive: 1 h

View Recipe Steps

Ingredients

1 cup lentils
9 cup water
14 tbsp olive oil
6 ea bay leaf
6 ea garlic
2 tsp salt
0.5 cup onion
0.25 tsp red pepper flakes
0.5 cup fresh celery leaves

Timeline

Set a meal time in the menu to see clock times

Pa's Lentil Soup

T-01:27:00

T-01:22:00

T-01:20:00

T-35:00

T-32:00

T-15:00

T-00:00

Gather and prepare all ingredients: measure lentils, water, olive oil, bay leaves, garlic cloves, salt, chop onion, measure crushed red pepper and fresh celery leaves.

Clean the lentils to remove any debris or stones.

Soak the lentils in water for 30 to 60 minutes, then drain them.

Add soaked and drained lentils, fresh water, olive oil, bay leaves, whole garlic cloves, salt, chopped onion, red pepper flakes, and fresh celery leaves to the pressure cooker. Stir to combine.

Cook the lentil soup mixture on high pressure for 17 minutes in the pressure cooker.

Allow the pressure to release naturally before opening the pressure cooker.

Engagement Levels

Continuous

Primary

Occasional

None

Click on any step in the timeline to mark it as complete.