• 18minutes
  • 216calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil or 1 tablespoon canola oil

  2. 1 medium onion , chopped

  3. 2 large carrots , cut into 1/8-inch half moons

  4. 2 bay leaves

  5. 2 sprigs fresh thyme or 1 teaspoon dried thyme

  6. 1 teaspoon fresh winter savory or 1 teaspoon fresh summer savory

  7. 6 cups water or 6 cups all-natural vegetable broth

  8. 1 1/2 cups green lentils or 1 1/2 cups brown lentils

  9. 1/2 cup red lentil

  10. 1 medium potato , peeled and diced into 1/2-inch pieces

  11. 1/2-1 teaspoon kosher salt

  12. fresh ground black pepper

  13. 1/4 cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat the oil in the pressure cooker over medium heat.

  2. Add the onion and sauté until soft, about 2 minutes. Add the carrots and sauté for another minute. Add the bay leaves, thyme, savory as desired, water or broth, lentils, and potato. Stir well.

  3. Lock the lid in place on the cooker and bring the mixture to a boil over high heat until you achieve high pressure. Reduce the heat to maintain pressure for 6 minutes. Remove from the heat and let the pressure come down naturally. Remove the lid, tilting it away from you. Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan as desired.


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