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LOCATION: Recipes >> Pressure Cooker >> Lentil Soup 01

Print this Recipe    Lentil Soup 01

(pressure cooker)

1 T broth or water
1/4 cup coarsely chopped garlic
2 cups thinly sliced leeks (white and light green parts) or chopped onions
2 large carrots, halved lengthwise and cut into 1/4 inch slices
2 large celery ribs, diced
1/2 pound fresh mushrooms, halved (if small) or quartered
2 cups dried lentils, picked over and rinsed
6 cups boiling water
1 1/4 teaspoons dried rosemary leaves
1 teaspoon dried thyme or marjoram leaves
2 large bay leaves
1/4 teaspoon crushed red pepper flakes
2 large red bell peppers, roasted, seeded, and diced
1/2 to 3/4 cup minced fresh parsley
2 to 3 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste

Heat broth in pressure cooker over medium-high heat. Add
garlic,stirring continually, adding more water if necessary to keep
from burning. After a minute or two, add leeks and continue cooking,
still stirring for another minute. Add the carrots, celery,
mushrooms, lentils, boiling water, rosemary, thyme, bay leaves, and
red pepper flakes.

Lock lid in place. Over high heat, bring to a high pressure. Lower
the heat just enough to maintain high pressure and cook for 7 minutes.
Allow the pressure to come down naturally or use a quick-release
method. Remove the lid, tilting it away from you to allow any excess
steam to escape. If the lentils are not quite tender, either return
to high pressure for a few more minutes or replace (but do not lock)
the lid and simmer until the lentils are done.

Remove the bay leaves. Stir in the roasted red bell peppers, parsley,
just enough vinegar to bring up the flavors, and salt and pepper to


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