Pressure Cooker Lemony Lentil SoupJump to Recipe
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!
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!
- 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.
- 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.
- 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.
- 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.
- Stir in lemon juice, but reserve lemon zest for garnish. Taste soup and season with salt to your liking.
- 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!
- Serve soup with big chunks of toasted bread garnished with lemon zest and fresh cilantro.
STEP-BY-STEP Lemon Lentil Soup
This soup starts with a classic soup base: onions, carrots, celery, and garlic. Classic because it’s delicious!
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.
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!
Lock the pressure cooker lid in place and set it to high pressure for 15 minutes. Done deal!
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.
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.
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.
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!