Fall Veggie Soup with Lentils


½ cup uncooked green lentils

2 cups vegetable stock

2 zucchini, cut in 1 inchdice

2 carrots cut in 1 inchdice

2 sweet potatoes, peeled and cut in 1 inch dice

1 red bell pepper, cut in1 inch dice

1 onion, finely diced

2 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon red wine vinegar

good parmesan cheese,


In a slow cooker: 

In a small saucepan, heatteaspoon of olive oil over medium heat and add onions and garlic and cook stirring, about 3 minutes until fragarant. Pour into crockpot.

Add lentils and vegetable stock, red wine vinegar and 2 teaspoons kosher salt.  Cover and cook on low for 1 hour.  Add sweet potatoes and carrots and stir well,cover and continue to cook for 1 hour. Add tomato paste and stir to combine. Add bell peppers and cover, cook for 1 hour.  

Add zucchini and cover,cook for 30 minutes. Serve warm with a garnish of good parm. 

In a pressure cooker:

Set cooker on sear and adda teaspoon of vegetable oil.  Add onions and garlic and let sautee about 4 minutes, until fragarent.  Add lentils, stock, vinegar and 2 teaspoonskosher salt and set on high pressure for 5 minutes. 

Carefully depressurize andadd sweet potatoes and carrots, stir in tomato paste. Set on high pressure for 3 minutes.  

Carefully depressurize andadd bel pepper and zucchini, cover and let rest for 20 minutes.  

Serve hot with a garnishof parmesan cheese


I have to be honest.  If I'm making the soup for others, I go through the steps above so that each vegetable has the appropriate cooking time and none are softer than someone might prefer.  But if I'm making it for me, I just throw every single thing into the pressure cooker at once and hit 8 minutes and walk away.  It's a beautiful thing.


Andrea Rosenblatt of A. Chef's Cooking Studio