Evas' Bright Yellow, Red Lentil Pressure Cooker Soup - Reader Recipe (2024)

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Evas' Bright Yellow, Red Lentil Pressure Cooker Soup - Reader Recipe (2)

2 Nov 2010Laura Pazzaglia5 Comments

Evas' Bright Yellow, Red Lentil Pressure Cooker Soup - Reader Recipe (3)

Eva shares her recipe from the her Cocala blog, which she types from Buenos Aries, Argentina! She has entries both in English and Spanish and started to post some pressure cooker recipes for her brother who would like recipes that don’t involve lots of chopping and are highly nutritious. Visit her blog to find out more about her and read about her adventures!

Here is Eva’s recipe, inspired by Deborah MadisonEvas' Bright Yellow, Red Lentil Pressure Cooker Soup - Reader Recipe (4).

Eva’s Bright Yellow, Red Lentil Pressure Cooker Soup
2 cups red lentils, sorted and rinsed (the tiny salmon-colored ones)
1 Tbsp. turmeric
1 Tbsp. salt
2 Tbsp. butter (1 Tbsp. goes with the lentils, the other with the onions)
1 Tbsp. vegetable oil
1 onion, finely chopped
2 tsp. ground cumin
1 tsp. mustard seeds
1 cup. cilantro, chopped
juice of 1 large lemonThrow the lentils in the pressure cooker along with 4 1/2 cups of water, the turmeric, the salt, and 1 Tbsp. butter. Secure the top and bring it up to pressure. Cook for 8 min, then release the pressure.Meanwhile in a saute pan over low heat cook the onions with the oil, 1 Tbsp. of butter, the cumin and the mustard seeds for about 10 min. or until the onions are soft.

You can puree the lentils with a blender (especially a hand one) or leave them whole. Put the pressure cooker back over low heat. Add in the cilantro a cook for a minute or two and then throw in the onions. Add in lemon juice.

Serve with rice, and it’s even better if you make it a day ahead.

Photo Credit: Cocala Blog

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  1. Should you pre-soak the lentils first?


    1. Yes you should(not the author, just a daily lentil consumer).


  2. I actually made this and the flavor was very good BUT be very wary of the lentil to liquid measurements. I’m no cooking master but I followed the recipe exactly and the result was FAR too thick…more like overcooked oatmeal. A metal stirring spatula could easily stand upright. I had to add close to four cups more liquid to get it edible as a “soup” and to look even close to the above photos. I also found it a bit bland and added garlic which made a difference…that might just be personal taste but I simply can’t believe most diners would find that thick gruel to be soup. Most lentil soup recipes I found call for ONE cup of lentils to four or five cups of liquid. Perhaps the type of lentil is a variable but I most certainly will never use two cups of lentils again in any recipe I try. I STRONGLY recommended you try the recipe with one cup of lentils first, then vary as your taste dictates.


  3. Can pre-soaking the lentils add four to five more cups of liquid to the recipe? Perhaps if pre-soaked, the lentils won’t absorb virtually all the liquid the recipe calls for. I simply don’t know. If someone has knowledge about this, I would certainly like to read it. If that caused the thickening, the recipe instructions should be amended to include mandatory lentil pre-soaking for those of us not experienced with cooking lentils. Someone else asked about pre-soaking so apparently it isn’t common knowledge that lentils MUST be pre-soaked, if that is the case.


    1. @ Frank
      Thanks for the heads up on the water ratio.

      I make dahl / dal in the pressure cooker ratio of 1:4 lentils to water by weight. I never soak lentils either for ordinary pressure cooking or pressure cooking. There is never a problem. I think 1:5 ratio is better, but I like slightly thinner dahl consistency and adjust that with a little water after cooking.

      Beans do need soaking as part of that process is leaching out toxins as well as cutting down the cooking times and preventing splitting. However there is a very good ‘quick soak’ article on this site which works really well.

      If you really want to pre soak just measure the amount of water they have absorbed and deduct it from the water in the recipe. I would measure by weight before soaking and weight after. If in grams each extra gram of weight is 1ml of absorbed water.

      Happy cooking :)


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Evas' Bright Yellow, Red Lentil Pressure Cooker Soup - Reader Recipe (2024)


Is soup better in a pressure cooker? ›

The pressure cooker has no rival when it comes to preparing soup quickly and easily. Not only do pressure cookers speed up cooking time, but they're also energy efficient. With so many different pressure cookers, it can be overwhelming to pick the one that's right for you.

Do red lentils get bigger when cooked? ›

Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes.

Why do lentils thicken soup? ›

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.

What setting should my pressure cooker be for soup? ›

Press the Soup button. It will say Normal, 30 minutes at High Pressure. If you press the Soup button again, you can adjust the mode from Normal to Less or More (this simply changes the cooking time). Normal mode - 30 minutes at High pressure - recommended for soups with meat.

What is the soup broth setting on a pressure cooker? ›

Select “Manual” (if you have a newer Instant Pot and don't have a manual option, select “Soup/Broth” and make sure the setting is on “High Pressure”) and adjust the time to 120 minutes. When cooking time is done, allow pressure to naturally release (this should take 20-30 minutes).

Do red and yellow lentils taste different? ›

When cooked, yellow lentils have a mild, earthy flavor and a soft, creamy texture. When cooked, red lentils have a slightly sweet, nutty flavor and a soft, mushy texture. They are often used in Indian and Middle Eastern cuisine to make dal, a thick lentil stew.

How do you thicken red lentil soup? ›

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

Should you rinse red lentils before cooking? ›

Lentils do not require it but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.

Why is my lentil soup tasteless? ›

To avoid a bland lentil soup, use a flavorful broth—whether that's homemade or store-bought chicken or vegetable broth. The other key is building flavor. To do so, use aromatics like onions and garlic, include fresh or dried herbs, and season well with salt and pepper.

Can you overcook lentils in soup? ›

This time, it turned out mushy and there wasn't a whole lentil to be found. Damn it! I figured out later that it spent about 2.5 hours too long in the slow cooker (a little miscalculation on my part). If you're like me and have overcooked Lentil Soup then you're in luck because I'm going to show you how to revive it.

Do you rinse lentils before making soup? ›

The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.

What are the disadvantages of cooking in a pressure cooker? ›

Disadvantages of cooking food in a pressure cooker

However, starchy foods may form acrylamide, a harmful chemical, when pressure cooked. Consumption of this chemical on a regular basis may lead to health issues like cancer, infertility, and neurological disorders.

Why do you pressure cook soup? ›

The pressure created by a traditional pressure cooker or an Instant Pot helps to drastically speed up the process of pulling the flavors and magic from the beef bones and into your soup. It may not be exactly like what you'd get after hours of simmering, but we are very happy with this shortcut method—you will be too!

Why soup in a pressure cooker cooks faster? ›

At that pressure, water boils at 121°C (250°F). That means food can cook at a much higher temperature than it ever could at atmospheric pressure—and since cooking reactions speed up at higher temperatures, your food cooks faster. It also doesn't dry out, since the water stays in liquid form.

How long do you can soup in a pressure cooker? ›

  1. For weighted gauge pressure canners at 0-1000 feet, process at 10 pounds pressure - 60 minutes for pints and 75 minutes for quarts. ...
  2. For dial gauge pressure canners at 0-2000 feet, process at 11 pounds pressure – process 60 minutes for pints and 75 minutes for quarts.


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