Moong Dal

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Lentil Tomato Soup Pressure Cooker

Lentil Tomato Soup Pressure Cooker


SERVES 2 to 3 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

  • 2 tablespoons olive oil
  • 1 large white onion, finely chopped
  • 1 medium carrot, diced
  • 2 ribs celery, chopped
  • 1¼ cups dried brown lentils, rinsed and picked over
  • ½ to 1 teaspoon dried Italian herb blend, herbes de Provence, or Mexican oregano, to taste
  • 4 cups chicken, vegetable, or beef broth (this is good with half chicken and half beef broth)
  • 2 cups water
  • 1 (14.5-ounce) can diced tomatoes in juice (can be fire roasted), undrained
  • 1 tablespoon sherry vinegar, balsamic vinegar, or cider vinegar
  • 1½ teaspoons sea salt
  • shredded Parmesan cheese, for serving.


  1. In a 5- to 7-quart pressure cooker, heat the oil over medium heat
  2. Add the onion, carrot, and celery and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes
  3. Add the lentils and stir until they are coated with the oil
  4. Add the herbs, broth, and water
  5. Stir well
  6. Close and lock the lid
  7. Set the burner heat to high
  8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  9. Set a timer to cook for 8 minutes
  10. Remove the pot from the heat
  11. Open the cooker with the Natural Release method; let stand for 15 minutes
  12. Be careful of the steam as you remove the lid
  13. Stir in the tomatoes with their juice, the vinegar, and salt
  14. Thin with some water, if desired
  15. Heat, uncovered, over medium heat until hot, about 10 minutes
  16. Serve hot, in deep soup bowls, sprinkled with Parmesan if you like
  17. Brown Lentil Tomato Soup with Ancient Grains: Place 2 tablespoons each of red or white quinoa, whole millet, pearled or black barley, and amaranth in a small bowl
  18. Cover with water and let soak 30 minutes to 1 hour
  19. Drain
  20. Brown Lentil Tomato Soup with Harissa: Substitute 1 to 2 tablespoons spicy harissa, or a combination of sweet and spicy harissa, for the dried herbs in Step 1

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