Lentil soup is a hearty meatless dish that our family enjoys. I often pressure can soup for quick meals. What you basically do is start with all raw ingredients and the soup cooks while it is being canned. It doesn’t get any easier than this.

Lentils are a small edible legume that has lens shaped seeds. They are packed with Vitamin B, Magnesium, zinc, and potassium. Lentils are also made up of 25% protein so they do work very well for a meatless dish.

Lentils range in color from brown, green, red, yellow and black. In India, they are a staple and are cooked into a thick curry which is served over rice.

I will layer each of my pint jars with lentils, veggies, and then fill with fat-free chicken broth. It is so easy when you layer each item in the jar…you get the same amount in each jar. 1 pound of lentils will make 10 pints of soup. I love to have a number of canned soups on my basement shelves for quick meals. So very handy!

These jars are ready to have broth and salt added. After I add the broth and salt to each jar I wipe the rim of the jar with a damp paper towel. The reason is that it will remove any little bits of food so that you get a better seal.

I have added broth and salt to this jar. As you can see it looks like a lot of broth but after is canned it is just perfect. I am holding this jar on an angle that is why the liquid looks so low.

I know many people worry about the safety of pressure canners. We all have heard stories that exploding canners. But in all my years of canning I have never had an accident with my Presto Pressure Canner. There are several safety features this canners. If the pressure gets too high the weight that is on the vent will start to jiggle. That is the first alert that your canner needs attention. All you need to do is adjust the heat lower on your burner. There is also an small over-pressure plug that will pop out if the pressure gets extremely high. What that will do is release steam and pressure. I have never even come close to that happening. Pressure canners are really easy to use and are just as safe as any other kind of canner

Preserving Food….Lentil Soup, THM E, Gluten Free, Sugar Free

• To fill 1 pint jar:
• 1/4 cup dry brown lentils
• 1/2 cup diced tomatoes, I used home canned tomatoes that had some zucchini with them
• 2 tablespoons diced onions
• 3 tablespoons shredded carrots
• 1/3 cup chopped kale
• 3 jalapeno slices
• 1/2 teaspoon salt
• chicken broth
• 10 pint jars with lids and rings
• Pressure Canner
• In each pint jar layer the ingredient as listed. Fill each jar with chicken broth within 3/4 inch to the top of the jar. Wipe the rim of the jar with a damp paper towel. Turn on lid and rings. I shake the jars a bit to mix the ingredients together. Place jars into a Pressure Canner. I do double stack mine as I have two racks to put into my canner. Can following the directions that came with you canner. I process pint jars for 75 minutes at 11psi. When cooking time is up turn off heat and allow the canner to cool. Remove the jars when the pressure is at zero. All jars to set at room temp for 24 hours. Check seals, remove lids, wash jars, and store in a dry, cool place. 10 pints lentil soup.
• I have a Presto Pressure Canner. It is very easy to use. My weight on the vented pipe will start to jingle if the pressure goes over 11.

When you use a pressure canner your jars are not covered with water. The jars are canned by the steam being under pressure. Lentil soup must be pressure canned because it is low acid.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

The Presto Pressure Canner is what I have been using for years. They are so very easy to use and require little maintenance. I replace the over-pressure plug and sealing ring every 2-3 years for safety reasons.

The All American Pressure Canner is a very durable canner. It is more expensive but you will not need to replace any sealing rings and lugs. Your initial cost will be more but you will recoup it since you don’t have any extra expensive.

Canning Tools

Himalayan Pink Salt is one of the best salts to use. We use it on our salt shaker on our kitchen table

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Print

Preserving Food—Canning Lentil Soup

Course Soup

Cuisine American

Servings 10 pints

Ingredients

• 1/4 cup dry lentils
• 1/2 cup diced tomatoes I used home canned tomatoes that had some zucchini with them
• 2 tablespoons diced onions
• 3 tablespoons shredded carrots
• 1/3 cup chopped kale
• 3 jalapeno slices
• 1/2 teaspoon salt
• chicken broth
• 10 pint jars with ids and rings
• pressure canner

Instructions

1. In each pint jar layer the ingredient as listed. Fill each jar with chicken broth within 3/4 inch to the top of the jar. Wipe the rim of the jar with a damp paper towel. Turn on lid and rings. Place jars into a pressure canner. I do double stack mine as I have two racks to put into my canner. Can following the directions that came with you canner. I process pint jars for 75 minutes at 11psi. When cooking time is up turn off heat and allow the canner to cool. Remove the jars when the pressure is at zero. All jars to set at room temp for 24 hours. Check seals, remove lids, wash jars, and store in a dry, cool place. 10 pints lentil soup.

You will find many more preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now