The Pioneer Woman Tasty Kitchen
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Pressure Cooker Lentil Soup

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Level: Easy

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Description

Cozy up with a big bowl of pressure cooker lentil soup when the weather is cold outside. It’s so easy to make and ready in no time! Filled with plenty of healthy vegetables like carrots and celery, lentils and bacon (or ham!), it’s the ultimate fall and winter comfort food recipe. Get out your Instant Pot and whip up this filling soup. You can even freeze it easily for super simple meal prep!

Ingredients

  • 2 Tablespoons Olive Oil
  • 2  Yellow Onions, Chopped
  • 3 cloves Garlic, Sliced
  • 5 ounces, weight Thick Bacon Or Diced Ham
  • 5  Medium Carrots, Diced
  • ½  Small Celery Root Diced (or Use Additional Potatoes)
  • 4 stalks Celery, Sliced
  • 4  Medium Potatoes, Diced
  • 2 Tablespoons Tomato Paste
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Ground Paprika
  • ½ teaspoons Ground Cumin
  • ¼ teaspoons Ground Black Pepper
  • 2 cups Brown Lentils
  • 10 cups Chicken Broth Or Water With 1-2 Teaspoons Salt
  • Optional Herbs (I Used 4 Sprigs Thyme, 1 Sprig Rosemary, 2 Bay Leaves, 3 Juniper Berries)

Preparation

Heat oil in a stovetop pressure cooker over medium high heat (or in an electric pressure cooker on the sauté setting). Cook onion, garlic and bacon (or ham) for 2 minutes, stirring often. Add remaining vegetables and cook for 1 minute. Stir in tomato paste, Italian seasoning, paprika, cumin and black pepper and cook for 1 minute.

Add remaining ingredients to the pressure cooker. Close lid and let cooker to come to high pressure. Cook the soup for 10 minutes (12 minutes in an electric pressure cooker).

Quick release the pressure and allow the soup to cool for 5 minutes. Remove about 1 cup of liquid and 1 cup of lentils and veggies and blend until smooth. Stir back into the soup.

Check the soup for seasoning and add a little salt and/or a dash of lemon juice if you feel like it needs a lift.

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