Garlic Lover's Lentil Soup
Yield
6 servingsPrep
25 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
stock
|
|
| ¼ | cup |
garlic
coarsely chopped |
|
| 2 | cups |
leeks
thinly sliced, (white and green parts) |
|
| 2 | large |
carrots
halved lengthwise, and cut into 1/4 inch slices |
|
| 2 | large |
celery stalks
diced |
*
|
| ½ | pound |
mushrooms
fresh, halved |
|
| 2 | cups |
lentils
dried, picked over and rinsed |
|
| 6 | cups |
water
boiling |
|
| 1 ¼ | teaspoons |
rosemary leaves
dried |
|
| 1 | teaspoon |
thyme
dried |
*
|
| 2 | large |
bay leaves
|
*
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 2 | large |
sweet red bell peppers
roasted, seeded and diced |
|
| ½ | cup |
parsley leaves
minced fresh |
|
| 2 | teaspoons |
balsamic vinegar
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
stock
|
|
| 59 | ml |
garlic
coarsely chopped |
|
| 473 | ml |
leeks
thinly sliced, (white and green parts) |
|
| 2 | large |
carrots
halved lengthwise, and cut into 1/4 inch slices |
|
| 2 | large |
celery stalks
diced |
*
|
| 226.8 | g |
mushrooms
fresh, halved |
|
| 473 | ml |
lentils
dried, picked over and rinsed |
|
| 1.4 | l |
water
boiling |
|
| 6.3 | ml |
rosemary leaves
dried |
|
| 5 | ml |
thyme
dried |
*
|
| 2 | large |
bay leaves
|
*
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 2 | large |
sweet red bell peppers
roasted, seeded and diced |
|
| 118 | ml |
parsley leaves
minced fresh |
|
| 1E+1 | ml |
balsamic vinegar
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
Directions
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.
