French lentil soup with toasted walnuts and crumbled feta

Super easy and satisfying side dish or one-dish meal.

4.75 from 4 votes

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Lunch

Cuisine French

Servings servings

2 tbsp olive oil (extra virgin)
1 onions small red, finely diced
2 carrots peeled and finely diced
1 stalk celery finely diced
1-1/2 cups lentils preferably French green
3 cups chicken stock (low-sodium) use vegetable stock to make this vegetarian/vegan
1 bay leaves
1 clove garlic smashed and peeled
1 cup walnuts lightly toasted and chopped (can omit or serve on the side for people with nut allergies)
1 lemons juiced
4 ounces feta cheese crumbled (omit for vegan version)
1/4 cup Italian flat-leaf parsley (fresh) minced

Pour the olive oil into the inner pot of your electric pressure cooker. Select the Saute function and set the heat level to "Normal." When the oil is shimmering, after about 2 minutes, add the onion, carrots, and celery and saute until softened, about 5 minutes. Using a slotted spoon, remove the vegetables to a large serving bowl and set aside. Press Cancel to turn off the Saute function.
Add the lentils, broth, bay leaf, and garlic. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook function and set the cooking time to 9 minutes at high pressure.
Make the dressing: In a small bown, whisk together the shallot, mustard, and vinegar. While whisking, slowly add the oil in a steady stream and continue whisking until emulsified. Add the salt and pepper to taste.
When the cooking program is complete, release the pressure manually and remove the lid. Drain the lentils, discarding the bay leaf, and add them to the bowl with the cooked vegetables. Add the dressing to the lentils while they are still warm and stir to combine.
Let the lentils cool to room temperature before adding the walnuts, lemon juice, feta, and parsley. Taste and adjust the seasoning, adding more salt and pepper if necessary. Serve at room temperature.