Vegetarian Lentil Soup

Difficulty: ★★★


  • 1-2 tsp Extra-virgin olive oil.
  • ¾ Cup chopped onion.
  • 2 Medium carrots (about 1 ½ cups).
  • 2 Stalks celery, cut in half lengthwise and sliced into 1/2” wide pieces.
  • ½ Large green bell pepper, chopped (about ¾ cup).
  • 2-3 Tbsp Chopped jalapeno.
  • 2 Garlic cloves, chopped.
  • 2 Cups green lentils.
  • 1″ Kombu (optional).
  • 4 Cups coarsely chopped collard greens.
  • ¼ – ½ Cup coarsely chopped walnuts (or cashews).
  • 8 Cups water.
  • 1 Large tomato, coarsely chopped (with seeds).
  • 1 Tbsp Nutritional yeast (or non-dairy parmesan).
  • 1 Tbsp Maple syrup, or your favorite natural sweetener.
  • 1 Tbsp Balsamic vinegar, or more to taste.
  • 1 ½ tsp Sea salt, or more to taste.
  • 1 tsp Cumin.
  • ½ tsp Liquid Smoke flavoring.
  • Freshly ground black pepper, to taste.

Category: First course


Place Pressure cooker over medium-high heat. Add olive oil, then onion, carrots, celery, green pepper, and jalapeno. Stir occasionally until onions turn translucent. Next, add garlic. Stir. Turn the heat to high. To the cooker add lentils, kombu, collard greens, walnuts, and water. Place lid on cooker, and lock into place.
When cooker has reached high pressure, lower heat to very low and cook under high pressure for 5 minutes. Remove from the heat and let sit for 10 minutes to bring pressure down naturally.  (If the pressure has not come down all the way after 10 minutes, carefully place in sink and run cold water over the lid to release the pressure inside. Return to stovetop). Unlock and carefully remove lid. Remove kombu. Stir in remaining ingredients. Serve.
Serving idea:
Serve with tortilla crisps. Spread tortillas with your favorite non-dairy buttery spread, sprinkle with nutritional yeast or non-dairy parmesan, sea salt and freshly ground black pepper. Place under broiler until crisp. Carefully remove to a cooling rack to cool slightly. Slice into wedges and serve.