Pressure Cooker Lentil Soup

---

This is a delicious, easy, and, most importantly, fast way to make a hearty, nutritious, stick-to-ribs soup. as with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! i like pacific foods mushroom broth for a good, meaty flavor. if you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks.

---

Steps

---

In your pressure cooker , sweat the onions and garlic in the olive oil until the onions are translucent.

---

Add the carrots and celery and saute for a minute or two.

---

Add the ground cumin and stir well.

---

Add the vegetable broth , lentils , and bay leaves , close the pressure cooker , and bring up to pressure.

---

Cook for 20 minutes.

---

Open the pressure cooker via the quick release method or let the pressure come down on its own.

---

Remove the bay leaves.

---

If desired , stir in the spinach , and stir until it wilts.

---

Season with salt and fresh ground pepper to taste.

---

Ingredients

---

onion, garlic cloves, olive oil, carrots, celery ribs, ground cumin, vegetable broth, dry lentils, bay leaves, fresh spinach, salt and pepper