Ingredients1 h servings 306 cals
- Place ham shanks and water in pressure cooker over medium heat. Cover and lock; bring to 15 pounds of pressure, reduce heat to low, and cook for 20 minutes. Release pressure immediately using method recommended by the manufacturer. Remove cooked ham shanks with a slotted spoon; transfer to a bowl to cool. Separate meat from bone. Transfer ham broth to a separate bowl for later use.
- Heat olive oil in the pressure cooker over medium heat; cook and stir onion, carrots, celery, and garlic until tender and reduced, about 20 minutes. Add lentils, 8 cups ham broth, thyme, and bay leaf; cover and lock. Bring pressure up to 15 pounds for 6 minutes; immediately release pressure.
- Stir tomatoes, ham, black pepper, and vinegar into soup over low heat until heated through.
Per Serving: 306 calories; 4.8 g fat; 35.6 g carbohydrates; 30.9 g protein; 46 mg cholesterol; 658 mg sodium. Full nutrition
ReviewsRead all reviews 8
This recipe makes a delicious soup. However, I would offer a word of warning regarding choice of lentils. I've made it twice, following the recipe exactly both times. The first time was perfect;...
Really good soup, and the timing in the recipe is perfect. The vegetables were tender but not mushy or overcooked and the lentils were cooked perfectly as well. I did not use the shanks as direc...
We love this soup. With a few exceptions based purely on personal taste, I followed the recipe. I used all the broth I made with a ham bone. I also added more vegetables then the recipe calle...
First meal in my new pressure cooker. I was very nervous...intimidated would be more appropriate. I only put in to ham hocks and needed to cook them an extra 3 minutes. Next time I will put i...
This ham, lentil soup is absolutely excellent and was the recipe I chose to prepare in my new Fagor pressure cooker from my love. I've never used a pressure cooker before and the soup was full ...
Delicious! And quite easy to prepare. Such a hearty and healthy dish!