Home - By Category - Recipe - Digest Page 2 | Jan. Page 1 | Pressure Co Page 1

Garlic Lover's Lentil Soup

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GARLIC LOVER'S LENTIL SOUP
 Categories: Digest, Jan., Pressure co
      Yield: 6 Servings
 
      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
 
  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_: 1.80á
 
MMMMM

Display Recipe for Import.