Free Recipe Garlic Lover s Lentil Soup
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Garlic Lover s Lentil Soup Recipe
1 tb Broth or water
1/4 c Coarsely chopped garlic
2 c Thinly sliced leeks (white
And light green parts)
Or coarsely chopped onions
2 lg Carrots, halved lengthwise
And cut into 1/4*inch
Slices
2 lg Celery ribs, diced
1/2 lb Fresh mushrooms, halved (if
Small) or quartered
2 c Dried lentils, picked over
And rinsed
6 c Boiling water
1-1/4 ts Dried rosemary leaves
1 ts Dried thyme or marjoram
Leaves
2 lg Bay leaves
1/4 ts Crushed red pepper flakes
2 lg 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
Garlic Lover s Lentil Soup Preparation
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 taste. Serves 6-8 Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 14 Issue 21] Jan. 21, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. :A recipe adapted from Lorna Sass”s _Vegetarian Cooking Under Pressure_: 1.80