Garlic Lover's Lentil Soup Recipe

Name: Garlic Lover's Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon stock; 1/4 cup garlic coarsely chopped; 2 cups leeks thinly sliced, (white and green parts); 2 large carrots halved lengthwise, and cut into 1/4 inch slices; 2 large celery stalks diced; 1/2 pound mushrooms fresh, halved; 2 cups lentils dried, picked over and rinsed; 6 cups water boiling; 1 1/4 teaspoons rosemary leaves dried; 1 teaspoon thyme dried; 2 large bay leaves; 1/4 teaspoon red pepper flakes crushed; 2 large sweet red bell peppers roasted, seeded and diced; 1/2 cup parsley leaves minced fresh; 2 teaspoons balsamic vinegar; 1 x salt and black pepper freshly ground, to taste

Servings: persons

1 tablespoon stock
1/4 cup garlic coarsely chopped
2 cups leeks thinly sliced, (white and green parts)
2 large carrots halved lengthwise, and cut into 1/4 inch slices
2 large celery stalks diced
1/2 pound mushrooms fresh, halved
2 cups lentils dried, picked over and rinsed
6 cups water boiling
1 1/4 teaspoons rosemary leaves dried
1 teaspoon thyme dried
2 large bay leaves
1/4 teaspoon red pepper flakes crushed
2 large sweet red bell peppers roasted, seeded and diced
1/2 cup parsley leaves minced fresh
2 teaspoons balsamic vinegar
1 x salt and black pepper freshly ground, to taste

1
Heat broth in pressure cooker over medium-high heat.
2
Add garlic, stirring continually, adding more water if necessary to keep from burning.
3
After a minute or two, add leeks and continue cooking, still stirring for another minute.
4
Add the carrots, celery, mushrooms, lentils, boiling water, rosemary, thyme, bay leaves, and red pepper flakes.
5
Lock lid in place.
6
Over high heat, bring to a high pressure.
7
Lower the heat just enough to maintain high pressure and cook for 7 minutes.
8
Allow the pressure to come down naturally or use a quick-release method.
9
Remove the lid, tilting it away from you to allow any excess steam to escape.
10
If the lentils are not quite tender, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the lentils are done.
11
Remove the bay leaves.
12
Stir in the roasted red bell peppers, parsley, just enough vinegar to bring up the flavors, and salt and pepper to taste.

3395

kcal

Calories

360

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon stock, 1/4 cup garlic coarsely chopped, 2 cups leeks thinly sliced, (white and green parts), 2 large carrots halved lengthwise, and cut into 1/4 inch slices, and more.

Yes, Garlic Lover's Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic Lover's Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions