Easy Vegan French Lentils Soup in Pressure Cooker

If you follow my blog, I'm sure you know my love for pressure cooker. Specially, when it comes to cooking lentils, my first choice is always a pressure cooker. Why? Well! pressure cooker saves time, saves energy, preserves nutrients, plus offers promise of food on dinner table in less than 30 minutes!! 

What else do we need on busy weekdays??

Nothing!!! right? Just feed the hungry souls with a quick homemade dinner and call it a day! This is when pressure cooker fits right in! Often, I use french lentils in salads and soups, and always use pressure cooker cook'em.

Today, sharing with you, my easy french lentils soup, made from scratch with simple ingredients and in just 20 minutes.

That's the promise of "Pressure cooker" my friends! Never more than 20 minutes of cooking and rest you can spend as much as you want for some pizzazz.

Often, with pressure cooker cooking, there is also a bonus of one pot meal. From saute to finishing touch, everything can be done in one pot! No pile of pots and pans to clean after dinner!

I'm not go...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 2-3 Servings Serves: 3


  • 3/4 Cup French Lentils
  • 1 Cup Mix Vegetables (1/2 yellow onion, 1 stalk celery, and 1 carrot, total 1 cup when diced)
  • 2-3 sprigs Oregano
  • 1 tsp Olive Oil
  • 2 tbsp Lime (lime juice)
  • Jalapeno (or fresno pepper, minced, for garnish)
  • 1/2 tsp Black Pepper (fresh cracked black pepper)
  • 1/2 tsp Salt (adjust per taste)
  • 3 Cup Water (or use low-sodium vegetable stock)
  • 1 tbsp Tomato Paste
  • 2 Garlic (2 cloves)


  • 1. Heat oil in a pressure cooker pan or dutch oven. Add aromatics i.e. diced onion, carrots, celery, whole garlic clove, and 1 sprig of fresh oregano, then saute until onions are soft. Add tomato paste and 1/2 tsp salt and cook for 1 minute.
  • 2. Now add washed lentils. If you don't like very garlicky soup, you can remove whole garlic cloves at this point. I leave'em in and they just melt-away in the soup.
  • 3. Add 3 cups of water (or stock if using). Bring mix to a rolling boil. Place the pressure cooker lid or place the dutch oven lid.In pressure cooker, cook on medium heat for 12 whistles, about 12 minutes.
    Additional Notes:
    In dutch oven, cook on medium heat until lentils are tender. Make sure to check water once or twice to avoid buring the lentils at bottom. (about 30-40 minutes)
  • 4. Once lentils are tender, stir in lime juice. Fish out oregano sprig. Taste and adjust salt, also add 1/2 tsp black pepper.
  • 5. Add remaining fresh chopped oregano leaves.
  • 6. Serve hot with some lime on the side. Garnish with fine minced fresno pepper for some crunchy and peppery bite. Serve bread on the side.

Savita's Notes:

To make soup creamy, finish with 2-3 tbsp of heavy cream at the end (note, cream is NOT vegan)

Slow Cooker - To make this soup in slow cooker, add finish first step in small saute pan, then transfer all ingredients to a slow cooker and cook on low for 5 hours, or until lentils are tender. Finish step 6-7 before serving! enjoy!

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16 comment(s)

Martin, I apologize for the inconvenience caused by mis-numbered steps. No step is missing, are just mis-numbered. thanks for bringing this to my attention though, I have corrected the numbering!
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