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
Taste of Home
|Servings||Prep Time||Cook Time|
- 4 cups water
- 4 cups vegetable broth
- 2 cups dried lentils rinsed
- 2 medium carrots chopped
- 1 small onion chopped
- 1 celery rib chopped
- 2 garlic cloves minced
- 1 tsp dried oregano
- 1 cup fresh spinach chopped
- 1/2 cup tomato sauce
- 1 can ripe olives (2-1/4 oz.), drained and sliced
- 3 tbsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- chopped red onion optional topping
- chopped parsley optional topping
- lemon wedges optional topping
- 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.
- Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges.
- 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.
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.