Pressure Cooker Lemony Lentil Soup

Pressure Cooker Lemony Lentil Soup

This lemon lentil soup is jam-packed with spices and lemon flavor and is the perfect way to stay warm this winter. It also works great as a Thanksgiving starter dish!

Macheesmo’s

Pressure Cooker Lemony Lentil Soup

Jump to Recipe

This post is sponsored by Crock-Pot(R) Brand! I used their new 8-quart Crock-Pot® Express Crisp Pressure Cooker for this Pressure Cooker Lemony Lentil Soup. Be sure to follow them on Instagram for other great slow-cooker and pressure cooker recipe ideas!

As the weather cools down, I enter complete soup mode. Nothing is better than a bowl of hearty soup with crusty bread after a long day weathering chilly winds. This Lemony Lentil Soup with Crusty bread is my new favorite go-to. 

My wife after proclaimed this soup her favorite soup that I’ve made in a while. It’s that good! The combo of a little curry powder, coriander, and loads of lemon adds a zippy boost to lentil soup, which can sometimes be a bit drab. 

I used my new 8-quart Crock-Pot® Express Crisp Pressure Cooker which I used to saute the veggies to start the soup, pressure cook the soup so it’s done in just a few minutes, and (AND!) used the Express Crisp function on the cooker to make crispy bread all in one device!

Pressure Cooker Lemony Lentil Soup

Serves:
Serves 6.
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Pressure Cooker Lemony Lentil Soup
Print Recipe

This lentil soup is jam-packed with spices and lemon flavor and is the perfect way to stay warm this winter. It also works great as a Thanksgiving starter dish!

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, diced
1 stalk celery, diced
4 cloves garlic, diced
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon ground coriander
1 teaspoon curry powder
4 ounces tomato paste
6 cups vegetable stock
1 ½ cups green lentils, washed
1 lemon, juice and zest
Fresh cilantro, garnish

Crusty Bread:

1 small boule crusty bread
2 tablespoons extra virgin olive oil

Show Directions

  1. Add olive oil to your container for the Crock-Pot pressure cooker and turn on the saute function. Add onions, carrots, celery, and garlic and saute for 5 minutes until the veggies start to soften. 
  2. Season veggies with coriander, curry powder, and a pinch of salt. Stir in tomato paste, vegetable stock, and rinsed lentils. Stir to combine and mix ingredients evenly.
  3. Put the pressure cooker lid on and turn the device onto manual high pressure. Set a time for 15 minutes. When timer goes off allow pressure cooker to rest for 5 minutes and then release steam manually. 
  4. Optionally, remove about ⅓ of the soup from the cooker. Let cool briefly and then blend. Stir blended soup back into base. That will make the soup thicker. 
  5. Stir in lemon juice, but reserve lemon zest for garnish. Taste soup and season with salt to your liking.
  6. For crusty bread, place the raised rack in the soup and add the bread in halves. Drizzle with olive oil. Close with the crisper lid and set the crisper timer for five minutes. Bread will be perfectly crispy and toasty!
  7. Serve soup with big chunks of toasted bread garnished with lemon zest and fresh cilantro.

Nutrition Info

STEP-BY-STEP Lemon Lentil Soup

This soup starts with a classic soup base: onions, carrots, celery, and garlic. Classic because it’s delicious!

Starting veg - Lemon Lentil Soup

I used green lentils for this soup. You could use red, but just know that they will really cook down in the pressure cooker. I like how the green lentils keep their texture but are still nice and tender.

Lentils Rinsed - Pressure Cooker Lentil Soup

Once the veggies have sauteed for a few minutes, add the spices (coriander and curry) along with tomato paste and lentils. Then add in the stock and stir everything together!

Adding Tomato - Lemony Lentil Soup

Lock the pressure cooker lid in place and set it to high pressure for 15 minutes. Done deal!

Pressure Cooker Setting

As an optional step, when the soup is done and you have released the pressure, remove about ⅓ of the soup, let it cool slightly, and blend it up. This will thicken the soup. I love doing this for soups like this, but it’s not essential.

Soup blended - Lemon Lentil Soup

After you stir the blended soup back in, stir in the lemon juice and taste the soup for salt and pepper. It will probably need a pinch of salt. Keep the lemon zest for garnishing the soup during serving.

MAKING THE CRUSTY BREAD

This is a really fun step. Cut some crusty bread in half and place it on the raised rack in the cooker. Drizzle the bread with oil and place the crisper lid on the cooker! The default time for crisping is 15 minutes, but I would stop it after five minutes for bread.

Crusty Bread Step

Check out that perfect crusty bread! YUM! And it cooks on top of the soup, which is pretty cool. Everything is literally in one dish.

Perfect toast - Pressure Cooker Lemon Lentil Soup

Serve up the soup garnished with fresh cilantro and lemon zest, plus a big chunk of crusty bread of course!

This lemon lentil soup was a major hit with everybody at my house. Even the kids liked the lemon flavors and bread dipping potential!

Pressure Cooker Lemony Lentil Soup

5 Responses to “Pressure Cooker Lemony Lentil Soup” Leave a comment

    1. Hey Jared! Shouldn’t be a problem. Just simmer over low heat, covered, until the lentils are very tender – probably about an hour or so. Should work great!

  1. Saw this in my feed reader and happened to have all the ingredients and a raging cold- so easy to come together and absolutely delicious!!! Thanks for posting.

  2. So easy and delicious!! This is definitely going in the regular rotation of winter soups. Thanks!!

Join the Conversation

Your email address will not be published. Required fields are marked *