Follow these steps for perfect results
olive oil
onion
chopped
carrots
cut into 1/8-inch half moons
bay leaves
fresh thyme
fresh winter savory
water
green lentils
red lentil
potato
peeled and diced into 1/2-inch pieces
kosher salt
fresh ground black pepper
parmesan cheese
grated
Heat the oil in the pressure cooker over medium heat.
Add the onion and sauté until soft, about 2 minutes.
Add the carrots and sauté for another minute.
Add the bay leaves, thyme, savory as desired, water or broth, lentils, and potato.
Stir well to combine ingredients.
Lock the lid in place on the cooker and bring the mixture to a boil over high heat until you achieve high pressure.
Reduce the heat to maintain pressure for 6 minutes.
Remove from the heat and let the pressure come down naturally.
Remove the lid, tilting it away from you.
Remove the bay leaves and thyme stems.
Add salt and pepper to taste.
Top with grated Parmesan as desired.
Expert advice for the best results
Adjust the amount of water to reach your desired consistency.
For a richer flavor, use chicken broth instead of vegetable broth.
Add a squeeze of lemon juice at the end for brightness.
Everything you need to know before you start
5 minutes
Can be made 2-3 days in advance.
Serve in a bowl and garnish with a swirl of olive oil and a sprinkle of fresh herbs.
Serve with crusty bread.
Pair with a side salad.
A light and refreshing pairing.
Complements the earthy flavors.
Discover the story behind this recipe
Lentil soup is a staple in many cultures, often associated with warmth and comfort.
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