Lentil Soup
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Serves/Makes: 6
Ready in: 30-60 minutes
- 2 tablespoons olive oil
- 2 cups coarsely chopped onions
- 6 cups vegetable broth or water
- 1 1/2 cup brown lentils
- 1/3 cup coarse bulgur
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, pressed
- 3 cups finely diced plum tomatoes, seeded
- 1 1/2 teaspoon dried mint
- 1 1/4 teaspoon salt
- 1 cup minced fresh parsley
- 1 tablespoon fresh lemon juice
Over medium-high heat, heat 1 tablespoon of oil in cooker. Cook onions, stirring frequently, for 2 minutes. Add broth and stir well to scrape up any browned bits sticking to the bottom of cooker. Add lentils, bulgur, and red pepper flakes. Lock lid in place. Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure and cook for 10 minutes. Quick-release pressure. Remove lid, tilting it away from you to allow any excess steam to escape. Stir in garlic, tomatoes, additional tablespoon of olive oil, mint, and salt. Simmer until garlic looses its raw taste, about 2 minutes. At this point, add a bit more mint if you feel it\'s needed. Blend in parsley and lemon juice. Taste and add more parsley and lemon juice if desired. Serve in large soup bowls.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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