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Lentil Soup - 8 Cups

This old favorite will be ready in less than half the time it would take on the stovetop."


1 tablespoon olive oil
1 medium onion, chopped, about 1 cup
1 medium carrot, cut into ¼- inch dice, about 1 cup
2 cloves garlic, thinly sliced
1/2 bay leaf
1 pound dried brown lentils
5 cups chicken broth
1-1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon lemon juice


Place oil into the cooking pot of the Cuisinart Pressure Cooker. Select Sauté. Allow oil to heat for a few minutes and then stir the chopped onions into the pot. Sauté for about a minute or 2, until onions start getting soft. Stir in the carrots. Sauté vegetables for about 4 minutes, stirring occasionally, until soft and slightly golden. Stir in garlic and sauté for another minute or two, until garlic becomes aromatic.
Add bay leaf, lentils, and chicken broth to the pot. Lock lid in place. Select High Pressure. Set timer for 8 minutes. When audible beep sounds use Natural Release Method to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
Remove and discard bay leaf. Stir in salt, pepper, and lemon juice. Taste and adjust seasonings accordingly.
Serve immediately.
Vary the soup by adding chopped fresh spinach or serve with freshly grated Parmesan cheese.

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Makes 8 cups

Nutritional Information
Per Serving

Calories 110 (16% from fat) • carb. 16g • pro. 7g • fat 2g • chol. 0mg • sod. 515mg • calc. 21mg • fiber 5g

This recipe can be prepared using the following Cuisinart® products:
Electric Pressure Cooker

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