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 24 min • Active: 29 min • Inactive: 55 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
Steps
Rinse and clean the lentils in a colander under running water to remove any dust or debris.≈ 3 min Soak cleaned lentils in fresh water for 30-60 minutes, then drain thoroughly.≈ 30 min–1 h Chop celery leaves. Set aside 1/4 cup of chopped celery leaves.≈ 2 min Peel and chop onion to measure 1/4 cup. Set aside.≈ 3 min 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.≈ 4 min Cook the lentil soup mixture in the pressure cooker on high pressure for 17 minutes.≈ 17 min Let the pressure release naturally in the pressure cooker until it is safe to open.≈ 10 min
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Yields
- 4 cup lentil soup mixture