Pardina Lentil Soup

Pardina Lentil Soup

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Yield: 14 Servings

Pardina Lentil Soup

This recipe has been modified from that which is presented on the Instant Pot Electric Pressure Cooker Lentil Soup website.

Also known as “Spanish Brown,” the Pardina Lentil is a small brown lentil with a yellow interior. It is rarely found on the shelves in North America, but is the lentil of choice in Spain and the Mediterranean. Don't confuse this lentil with its typical supermarket cousin.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 15 minutes
Total Time 55 minutes


  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion — small diced
  • 4 medium carrots
  • 3 stalks celery
  • 4 fresh thyme sprigs
  • 1 tsp kosher salt
  • 3/4 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 lb Pardina lentils
  • 4 cloves garlic — minced (about 4 teaspoons)
  • 1/4 cup sun dried Tomatoes, softened and diced
  • 1 can diced peeled tomatoes
  • 4 cups low-sodium vegetable broth


  1. Drizzle the oil into the pressure cooker. Set to SAUTE (or Brown). Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes.
  2. While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
  3. Add the Pardina lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, crushed tomatoes (optional), and vegetable broth.
  4. Cover and seal the pressure cooker, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes.
  5. Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. Optionally, don't add extra liquid until heating to serve. Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.


Recipe last updated: November 12th, 2020 at 10:23 am


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Nutrition Information



Serving Size


Amount Per Serving Calories 74Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 226mgCarbohydrates 11gFiber 4gSugar 3gProtein 4g

This data was provided and calculated by Nutritionix

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