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
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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
Steps
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.≈ 5 min Clean the lentils to remove any debris or stones.≈ 2 min Soak the lentils in water for 30 to 60 minutes, then drain them.≈ 30 min–1 h 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.≈ 3 min Cook the lentil soup mixture on high pressure for 17 minutes in the pressure cooker.17 min Allow the pressure to release naturally before opening the pressure cooker.≈ 15 min
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Yields
- 1 recipe cooked lentil soup