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Recipes
Lentil Soup
Serves 8
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1 tablespoon olive oil
(may substitute canola oil)
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1 medium onion, chopped
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2 bay leaves
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1 teaspoon dried thyme
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2 teaspoons ground cumin
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8 cups all-natural vegetable broth
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2 cups dry lentils (green, brown, red, any combination)
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3 large carrots, diced into 1/2-inch chunks
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1 large Idaho potato, peeled and diced into 1/2-inch cubes
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1 teaspoon Kosher salt
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1 bunch fresh kale*, cleaned, de-veined and chopped into strips
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Kosher salt
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Freshly ground black pepper, to taste
* may substitute 1 bag prewashed baby spinach or regular spinach, cleaned and stemmed
grated Parmesan cheese, to serve (optional)
Add olive oil to Pressure Cooker. SAUTÉ onion until soft, about 5 minutes.
1.
2. Add the bay leaves, thyme, cumin, broth, lentils, and carrots and potato.
Stir well. Add cleaned and stemmed kale to the top of the Pressure Cooker pot.
3. Add cover and lock into position.
4. Cook on SOUP for 7 minutes
5. RELEASE steam.
6. Remove bay leaves.
7.
Season with salt and black pepper to taste.
8. Top with grated Parmesan as desired.
12
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