Lentil Soup
Author: Chef Brad
Ingredients
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • Salt and pepper
  • 28 oz can crushed tomatoes
  • 1 lb. lentils (about 1 ¼ cup) of any variety
  • 11 cups low sodium chicken broth, or to the line of pressure cooker
  • 4 to 6 fresh thyme sprigs
  • ⅔ cup dried elbow pasta
  • 1 cup shredded parmesan cheese
Instructions
  1. Heat the oil in a pot over medium heat.
  2. Add the onion, carrots, and celery.
  3. Add the garlic, salt and pepper and sauté until all of the vegetables are tender, about 5 to 8 minutes.
  4. Add the tomatoes and lentils and broth, and pasta. Stir, and add in the thyme sprigs.
  5. Cover and pressure for 12 minutes.
  6. Serve in bowls sprinkled with cheese.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/12/lentil-soup/