Pressure-Cooker Greek-Style Lentil Soup

“This is a nice warming soup on a chilly day. Lentils are so good for you, too!” —Mary Smith, Columbia, Missouri

Greek style lentil soup recipeTaste of Home
Servings Prep Time Cook Time
12servings 20minutes 15minutes
Servings Prep Time
12servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
  2. Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges.
  3. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Recipe Notes

Nutrition Facts

1 cup: 134 calories, 1g fat (0 saturated fat), 0 cholesterol, 420mg sodium, 24g carbohydrate (2g sugars, 4g fibre), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.