Garlic Lover's Lentil Soup, Pressure Cooker

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Garlic Lover's Lentil Soup, Pressure Cooker

 

1 tablespoon broth or water

1/4 cup coarsely chopped garlic

2 cups thinly sliced leeks, white and light green parts or coarsely 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 brown dried lentils, picked over, 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 10 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 taste.

Serves 6 to 8.

 

 

 

 

 

 

 

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