Pressure Cooker --Lentil Soup

[Guest guest]

Lentil Soup

 

2 cups lentils, uncooked

8 cups water or vegetable stock

1 medium onion, chopped

2 small carrots, peeled and thickly sliced

1 rib celery, chopped

1 large potato, peeled and cut into cubes

2 bay leaves

1 vegetable bouillon cube, optional, if water is used instead of stock

1 tsp. crushed coriander

1/2 tsp. ground cumin

Ground black pepper, to taste

2 cloves garlic, minced

Salt, to taste

2-4 oz. fresh spinach (chopped if large leaves)

2 tsp. Red wine vinegar

 

Pick over the lentils and wash.

 

Start the water or stock heating in the pressure cooker while you chop the

vegetables.

 

Add all ingredients except the garlic, salt, spinach, and vinegar into the

cooker and

bring to a boil. Seal the cooker and cook at high pressure for 10 minutes.

 

Remove from heat allow to sit for 5 minutes before using a quick-release

method to

release the pressure. (If you don't have a pressure cooker, you can simply

cook this

on the stove until the lentils are tender, about an hour.)

 

Check to make sure the lentils and potatoes are tender; if not, cook, covered

but not

at pressure, until done, adding water if it seems too thick.

 

Add the garlic, salt and spinach, and check the seasonings, adding more cumin

and

coriander as needed. Cook for just a couple of minutes to wilt the spinach.

 

Stir in the vinegar at the end and serve.

 

Serves: 6.