Pressure Cooker Lemony Lentil Soup

Serves 6
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Pressure Cooker Lemony Lentil Soup
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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!


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


  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