Quick Lentil and Bacon Soup {Just 15 Minutes in a Pressure Cooker}

What quick and nutritious meals can you rustle up in just 15 minutes — from scratch? Scrambled eggs? Cheese on toast? How about a delicious lentil and bacon soup recipe?

Ordinarily, lentils take an age to cook, but with the help of our trusty pressure cooker, we can whip up the most amazing, thick, and delicious lentil soup in just 15 minutes.

Pressure cookers used to be considered a really old-fashioned way to cook, didn’t they?

My mum’s one would scare us all half to death; the little pressure valve on the top would rattle around like a thing possessed and steam would shoot out of the top.

And it was SO noisy!

The new breed of pressure cookers are so different. Our Prestige Smart Plus 6L stainless steel pressure cooker is quiet, easy to use, and — best of all — it’s super quick.

No Pressure Cooking

A pressure cooker — or instant pot —is almost the antithesis of a slow-cooker. With a slow cooker, you throw everything into the pot in the morning, then it’s ready in time for your evening meal.

The pressure cooker gives you the same kind of result, but in a fraction of the time. You can cook curries, risotto, casseroles, or tagines in just minutes.

Plus, in numerous studies, it’s been noted that pressure cooking has been found to preserve the nutrients in food better than any other method. The vitamin retention is even higher than steaming; which means that, as well as being super quick, food prepared in a pressure cooker is really healthy too.

It locks in all the nutrients, as it cooks food in a shorter amount of time.

For busy families, it’s a godsend.

Keep your microwave — pressure cooking is definitely where it’s at.

It’s the best way to create a healthy and nutritious meal — from scratch — in record time.

Easy Lentil and Bacon Soup Recipe

Now autumn is here, I thought I’d share one of my favourite recipes with you; 15 Minute Pressure Cooker Lentil and Bacon Soup.

A firm favourite with my three boys and me, it’s something that I can whip up in next to no time.

And — even though it’s a soup — similar to the spiced pumpkin soup I make, it’s so filling and tasty that we regularly have it for supper.

Served with crusty bread, it’s a brilliant and quick meal.

The twins love it — and I love the fact that I know exactly what’s in the food that I’m putting on the table. This lentil soup is full of fiber and complex carbohydrates, plus lentils are a good source of protein. A  ½ cup serving provides about 12 grams of protein. So, as well as being tasty and full of flavour, this delicious soup will keep you fuller for longer.

15 Minute Pressure Cooker Lentil and Bacon Soup

Serves 6

For this easy lentil and bacon soup recipe you will need:

2 tbsp olive oil
4 small, finely diced medium carrots (about 240g)
2 diced onions
4 finely chopped garlic cloves
2 packs bacon lardons (around 250g in total)
1 tsp turmeric
2 tsp ground cumin
3 chicken stock pots (or chicken broth)
500g red lentils

Method:

1. Heat the olive oil in a large saucepan.

2. Add the bacon, followed by the onion, garlic and carrot. Cook on a low to medium heat until the onions are soft.

3. Add the cumin and turmeric, then cook for a further 1–2 minutes until the mixture is coated in the spices and the aromas have been released.

4. Add the lentils to the pot — then pour over 2.5 litres of boiling water, mixed with the chicken stock.

5. Close the lid and set over high heat. The little red indicator will pop up when the correct pressure is reached. Then it’s time to reduce the heat to the minimum to maintain pressure and time for 10 minutes.

6. When the time is up, turn off the heat allow the pressure to drop naturally until the pressure indicator has dropped.

7. Serve in bowls and enjoy with crusty bread!

Lentil and Bacon Soup in Just 15 Minutes!

So there we have it; prep to plate in just 15 minutes.

The quickest and easiest way I’ve found to cook lentils — once the pot is at pressure it takes just 10 minutes.

That’s quicker than opening a can and heating up the contents.

The difference being, all the ingredients in this soup are totally natural; no preservatives, low in sodium, just lovely, wholesome stuff.

Perfect for busy parents and hungry little children. And one very compelling reason to invest in a pressure cooker, if you don’t already have one!

No need to boil, simmer, then wait hours for your lentils to soften. The pressure cooker does all the hard work in minutes.

You can mix up the ingredients if you prefer. I sometimes add a little sweet paprika and tomatoes which gives it a totally different flavour. Or alternatively, stalk celery and fresh or dried thyme, for a delicious earthy taste.

You can make batches of the soup and freeze if you wish too. Just pop in an airtight container and store in the freezer.

15 Minute Lentil and Bacon Soup

Yield: 6

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Want a quick and nutritious lentil and bacon soup that you rustle up in just 15 minutes — from scratch? Ordinarily, lentils take an age to cook but with the help of my trusty pressure cooker, I can whip up the most amazing, thick and delicious soup in just 15 minutes.

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Ingredients

• 2 tbsp olive oil
• 4 small, finely diced carrots (about 240g)
• 2 diced onions
• 4 finely chopped garlic cloves
• 2 packs bacon lardons (around 250g in total)
• 1 tsp turmeric
• 2 tsp ground cumin
• 3 chicken stock pots
• 500g red lentils

Instructions

1. Heat the olive oil in a large saucepan.
2. Add the bacon, followed by the onion, garlic and carrot. Cook on a low to medium heat until the onions are soft.
3. Add the cumin and turmeric, then cook for a further 1–2 minutes until the mixture is coated in the spices and the aromas have been released.
4. Add the lentils to the pot — then pour over 2.5 litres of boiling water, mixed with the chicken stock.
5. Close the lid and set over high heat. When the pressure is reached (the little red indicator will pop up), then reduce the heat to the minimum to maintain pressure and time for 10 minutes.
6. When the time is up, turn off the heat allow the pressure to drop naturally until the pressure indicator has dropped.
7. Serve and enjoy with crusty bread!

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 220Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 7mgSodium 442mgCarbohydrates 26gFiber 7gSugar 5gProtein 13g

Calculations was calculated by Nutritionix and is approximate

Caro Davies

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Caro Davies is a former art-director turned writer and content-creator, and editor behind UK lifestyle blog The Listed Home. She writes about home-related topics, from interiors and DIY to food and craft. The Listed Home has been featured in various publications, including Ideal Home, Grazia, and Homes & Antiques magazines.

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