The pressure cooker is the ideal appliance for cooking this soup; no need to stir at the beginning of cooking to prevent the lentils from sticking to the bottom of the pan and they have tender texture. By counting the preparation time, the cooking time and the rest time the soup takes 1 ½ hours to prepare.
Servings: 6
Put all the ingredients except cheese and oil in the inner pot of the Instant Pot and stir for a few seconds. Select the "chili beans, manual or pressure" program, put 30 minutes and select "high" with "keep warm at off". When cooking is complete, let the pressure release naturally(the metal pin will be at the level of the lid) , which should take about 30 minutes.
When ready to serve, top each serving with 2 tablespoons of cheese and a drizzle of olive oil. The soup can be refrigerated for 5 days and frozen for 8 months.
Ingredients
Directions
Put all the ingredients except cheese and oil in the inner pot of the Instant Pot and stir for a few seconds. Select the "chili beans, manual or pressure" program, put 30 minutes and select "high" with "keep warm at off". When cooking is complete, let the pressure release naturally(the metal pin will be at the level of the lid) , which should take about 30 minutes.
When ready to serve, top each serving with 2 tablespoons of cheese and a drizzle of olive oil. The soup can be refrigerated for 5 days and frozen for 8 months.
