Sudden craving spark moment
Sometimes you get this sudden hankerin for something warm and hearty, right? It just creeps up on you and before you know it you’re staring down a fridge wondering what can fill that spot quick yet satisfying.
In those moments, you remember that good ol pressure cooker can come to your rescue, especially with soup. When it comes to Easy Slow Cooker Lentil Soup, the steam cousins work their charm fast and steady to build up that broth depth and keep your kitchen smelling like a comfy hug.
That hiss of the pressure valve ain’t just noise. You feel it, you know it means dinner’s almost ready. And you recall every quick release or slow release you’ve learned helps you control the texture and flavor just right. This recipe brings all those parts together for a meal that’s kinda like a warm blanket on a chilly night.
Why pressure wins hearts bullets five to seven
So why use pressure cooking for lentils you ask? Well, here’s the thing it slashes cooking time way down and boosts flavor like a charm.
- Pressure traps steam which cooks lentils evenly and fast.
- Broth depth gets richer as flavors meld better under the sealed lid.
- Your veggies don’t turn mushy cause the timing is spot on.
- Quick and slow release options give you control over soup texture.
- Less hands-on time means more chill time but the house still smells ahhhmazing.
- Perfectly tender lentils every single time without guesswork.
- Easy clean up cause it’s all done in one pot.
If you’re interested in similar recipes, try our Easy Slow Cooker Lentil Soup or explore more smoky soup recipes for hearty meal ideas.
Ingredient kit rundown eight to ten items
Alright let’s talk what y’all need to get this soup going. Keep in mind the more fresh, the better the broth depth and flavor.
- 1 medium yellow onion chopped nice and fine
- 1 cup celery chopped good
- 2 cups carrot chopped up
- 2 cloves garlic minced or grated real fine
- 2 teaspoons kosher salt split up into 1 each for cooking and seasoning
- 1 ½ cups dry green lentils rinsed and picked over (brown work too!)
- 1 (15-ounce) can petite diced tomatoes
- 6 to 8 cups of vegetable stock or chicken stock if you aint vegetarian
- 1 large bay leaf or 2 small ones for that earthy hint
- 4 cups baby spinach to stir in at the end for a fresh pop
- 1 teaspoon red wine vinegar for just that slight tang in finish
Each item’s gotta flow into the pot in stages for that perfect broth depth and texture, trust me. For related ingredients and their uses, see classic Italian seasoning recipes and vinegar usage details.
Step timeline inside the pot six to eight
First you hit saute mode on your six quart pressure pot for about 8 minutes.
Add a tablespoon olive oil, the chopped onion, and a pinch of salt to coax the onions soft and sweet. Remember to stir occasionally so they don’t stick.
Cancel saute once onions are translucent. Next toss in celery, carrots, garlic, and one teaspoon salt. Stir it good, then add in the lentils, diced tomatoes, stock, and bay leaf. Give it a stir to combine.
Seal the lid and bring your cooker up to pressure. When the timer dings, go for a slow release by lettin the pressure ease naturally for 15 minutes. This helps broth depth and texture in the soup.
Open the lid and fish out that bay leaf. Stir in the teaspoon red wine vinegar which brightens the flavors up real nice.
If the soup looks thick you can thin it out with a cup or two more stock. Taste then add the other teaspoon of salt. You recall that seasoning can always be late to the party so adjust as you go.
Next grab your immersion blender or safe blender and blitz just a few seconds, 5 to 10 tops. This adds creaminess but keeps some lentils and veggies texture alive.
Finally fold in the baby spinach leaves. Stir ’em through till they wilt slightly in the warm soup. Serve it up with a drizzle of olive oil or any topping you like.
Shortcut valve tricks three to five
This one’s all about knowin your cooker valves to get dinner ready fast and tasty. You gotta watch for the steam cues.
Want to speed things up at the end use quick release. Just carefully push the valve so the steam hisses out fast. But beware it might thin your broth if you do this too early cause all that steam carries flavor.
Slow release is your go to for soups cause it keeps the broth rich and flavors melded. Letting the pot release pressure on its own for 15 minutes or so is perfect.
If you see too much broth boiling out or the soup is thicker than you like, just add more stock during the last stir. You recall soup texture’s a personal thing so feel free to adjust it to your liking.
First spoonful story
That first spoonful is a real moment worth savin.
Hot steam billows up as you lift your bowl close. You can smell that rich mix of veggies, lentils, and bay leaf doing a happy dance in the broth.
You take that sip and the flavors kinda wrap around your tongue like a comfy old quilt. You notice the little softness of the lentils yet how they still hold texture, all thanks to mindful pressure cooking and that slow release.
There’s a faint tang from the red wine vinegar that perks up the whole bowl. You’re glad you added those fresh spinach greens last, giving that nice color and pop of freshness.
You lean back remembering how quick it was to fix yet how it feels like you spent hours making it just right.
Enjoy similar comfort with our slow cooker tips and tricks.
Leftover jar guide
Got leftovers? You did good cause lentil soup tastes even better the next day.
Fill up airtight jars or containers with the cooled soup. If you like the broth deep, keep the spinach separate and stir it in fresh each time while reheating.
When ready to eat, heat gently on stove medium low, stirring now and then so the lentils don’t stick to the pan.
If you notice soup holds too thick after chilling, add a splash of stock or water when warming to loosen it up to your liking.
Pro tip keep your leftover soup for up to 4 days in the fridge or freeze for longer storage. Just thaw in the fridge overnight before warming up again.
And remember the quick release trick when reheating in pressure cookers, better to use stove or microwave for gentle warming.
Feel good send off with six FAQs
What if I dont have baby spinach can I use something else
Yeah sure you can swap in kale, Swiss chard, or even arugula if you want. Just add it at the end like spinach to keep that fresh vibe.
How do I adjust cooking time for brown lentils instead of green ones
Brown lentils work great too but sometimes need a bit less cooking, keep an eye after 20 minutes at pressure to see if they are tender enough.
Can I make this soup vegetarian or vegan
Totally it’s super flexible use veggie stock in place of chicken stock to keep it plant based.
What if my soup is too thick after cooking
Just add more stock or water little by little and stir it through till you hit your preferred broth depth.
Is it okay to quick release pressure for this soup
You can but the slow release really helps bring out flavors and keeps lentils from breaking down too far so I recommend that most.
Can I freeze leftover soup
Yep it freezes beautifully. Just thaw overnight in the fridge and reheat gently on the stove or microwave so the lentils stay tender without getting mushy.
