Quick Lentil Soup

Quick Lentil Soup

0:10 To Prep
0:15 To Cook
6 Servings
Average Rating
Difficulty Easy

Short of time? Whip up this quick and easy lentil soup, packed with flavours.


  • 1 medium onion, diced
  • 2 large carrots, peeled and cut into 1/2 cm half moons
  • 2 bay leaves
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 4 cups vegetable stock
  • 2 cups Water
  • 1.5 cups dry, rinsed green lentils
  • 1.5 cups dry, rinsed red lentils
  • 1 medium potato, peeled and diced into 1 cm pieces
  • 1/2 tsp Salt
  • 1/4 cup grated parmesan cheese (optional)

Step 1

Heat the oil in the Pressure Cooker over medium heat.

Step 2

Add the onion and sauté until soft, about 2 minutes. Add the carrots and sauté for another minute. Add the bay leaves, thyme, vegetable stock, water, lentils, and potato. Stir well.

Step 3

Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).

Step 4

Once at pressure, turn down the heat and cook for 15 minutes.

Step 5

Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.

Step 6

Test that the lentils are cooked to your liking. If you would like them softer, put the lid back on the Pressure Cooker and let the soup rest for 5 minutes, off heat.

Step 7

Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan if desired.

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