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Garlic Lover's Lentil Soup
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
1 TeelöffelBroth or water
1/4 Tassegarlic finely chopped
2 TasseThinly sliced leeks (white
 And light green parts)
 Or coarsely chopped onions
2 grossCarrots, halved lengthwise
 And cut into 1/4*inch Slices
2 grossCelery ribs, diced
1/2 x ca. 450 gFresh mushrooms, halved (if
 Small) or quartered
2 TasseDried lentils, picked over
 And rinsed
6 Tassewater boiling
1 1/4 TeelöffelDried rosemary leaves
1 TeelöffelDried thyme or marjoram
 Leaves
2 grossbay leaves
1/4 Teelöffelred pepper crushed flakes
2 grossRed bell peppers, roasted,
 Seeded, and diced
1/2 To 3/4 cup minced fresh
 parsley
To 3 teaspoons balsamic
 vinegar
 Salt and freshly ground
 pepper
die Zubereitung:

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.

Individual recipes copyrighted by originator. Fatfree Recipe collections

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_: 1.80ss


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