Pressure Cooking w/Francois: Lentil Soup

Published: 01 January 1970
on channel: Mobile Public Library

Pressure Cooker Lentil Soup

Ingredients

2 tbsp olive oil

1 medium sweet onion diced

medium carrots diced

2 stalks celery thinly sliced

4 cloves of garlic minced

1 tsp dried sage

1/2 tsp dried thyme

4 small yukon gold potatoes (approx. 12 oz,) diced

1 28oz crushed tomatoes

1 cup brown or green lentils, rinsed

1 quart vegetable stock

1 tsp salt, to taste

chopped parsley to taste

Instructions

· Rinse lentils and remove any stones or debris

· Press saute/brown on your cooker and add olive oil

· Once it is hot add onions, carrots, and celery .

· Saute until soft and translucent

· Add garlic, thyme and sage and continue sauteing about 1 min.

· Cancel saute function and add potatoes, tomatoes, lentils and vegetable stock. Give it a good stir

· Set value to pressure and cook on high pressure for 15 minutes.

· You can allow for natural release or do a quick release

· Taste for seasoning and season with salt.

· Portion into bowls and garnish with fresh parsley

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