Pa's Lentil Soup

A hearty and comforting lentil soup featuring aromatic olive oil, bay leaves, garlic, chopped onion, a hint of crushed red pepper, and fresh celery leaves, all deeply infused together under pressure for a flavorful and satisfying bowl.

Total time: 1 h 19 min • Active: 29 min • Inactive: 50 min

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Ingredients

1 cup lentils
0.25 cup onion
0.25 cup fresh celery leaves
3 cup water
7 tbsp olive oil
3 ea bay leaf
1 tsp salt
0.125 tsp red pepper flakes

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Pa's Lentil Soup

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Rinse and clean the lentils in a colander under running water to remove any dust or debris.

Soak cleaned lentils in fresh water for 30-60 minutes, then drain thoroughly.

Chop celery leaves. Set aside 1/4 cup of chopped celery leaves.

Peel and chop onion to measure 1/4 cup. Set aside.

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

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

Let the pressure release naturally in the pressure cooker until it is safe to open.

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