The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
Heat the butter in the cooker and stir in the lentils and barley.
Add the remaining ingredients except the salt.
Lock the lid of pressure cooker in place and over high heat, bring to high pressure.
Adjust the heat to maintain high pressure, and cook for 20 minutes.
Let the pressure drop naturally or use a quick release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Add salt to taste and serve.
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