Winter Lentil Soup

Serves 4
Preparation time 12 minutes
Pressure Cooking Time 7 minutes


15ml or 1 tablespoon sunflower oil
3 rashers of bacon, chopped
1 onion, chopped
2 carrots, scrubbed and chopped
1 stick of celery, diced
1 leek, sliced
1 clove of garlic, crushed
100g or 3 ½ oz of puy lentils
100g or 3 ½ oz of red lentils
5ml or 1 teaspoon of chopped fresh rosemary
2 sprigs of fresh thyme
900ml or one and a half pints of hot vegetable stock
Salt and ground black pepper


For stovetop cookers heat the oil in the open pressure cooker, then add the bacon and onion and cook for 4-5 minutes.

Add the carrots, celery, leek and garlic and cook for 1 minute, stirring continuously. For electric pressure cookers use the browning setting if available. If not just lightly fry in a pan then add to the pressure cooker.

Add the lentils, rosemary, thyme and stock, stir to combine.

Fit the lid and lock by aligning the handles. Turn the pressure limiting valve to II. Bring to pressure and cook for 7 minutes.

Release the steam naturally and then remove or release the pressure limiting valve. Press down the safety lock button and unlock the lid.

Season the soup and remove the thyme sprigs. Serve in warmed bowls, topped with a fresh sprig of thyme.