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Greek Lentil Soup with Roasted Red Peppers & Lemon: A Pressure Cooker Delight

This hearty Greek lentil soup with roasted red peppers and lemon is pressure cooked to perfection for rich flavor and creamy texture in record time.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • Olive oil for sautéing
  • 1 Onion diced
  • 3 Carrots diced
  • 10 cloves Garlic finely chopped
  • 2 teaspoon Dried oregano
  • 0.75 teaspoon Dried rosemary
  • 0.25 teaspoon Chili flakes
  • 0.75 teaspoon Salt to taste
  • 0.75 teaspoon Black pepper to taste
  • 2 Roma tomatoes medium, diced
  • 5 Roasted red bell peppers coarsely chopped
  • 2 cups Red lentils rinsed
  • 8 cups Chicken or vegetable stock
  • 0.25 cup Feta cheese crumbled, optional for topping
  • 0.5 Lemon juice and zest

Instructions
 

Instructions

  • Heat olive oil in your pressure cooker over medium heat until it shimmers.
  • Add diced onion and carrots. Sauté for about 5 to 7 minutes until they soften and smell sweet.
  • Stir in chopped garlic, oregano, rosemary, chili flakes, salt, and pepper. Cook for 1 to 2 minutes until fragrant.
  • Add diced roma tomatoes and cook another 3 minutes until they start breaking down.
  • Add roasted red bell peppers, rinsed red lentils, and stock. Stir well.
  • Lock the lid and bring pressure up. Cook on full pressure for 10 minutes. Use natural release to finish.
  • Carefully quick release any remaining pressure. Stir, taste, and adjust salt or pepper. Serve hot with feta and lemon juice/zest.

Notes

Serve with crusty bread or a side of fresh salad. Feta and lemon are optional, but they brighten the flavor.