Garlic lover's lentil soup Recipe

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Garlic lover's lentil soup

Artist:	_	Yield:	6
Categories:	Digestion, Garlic, Pressure, Soups, Vegetables	Rating:	0
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Ingredients:

1	tbsp	Broth or water
1/4	cup	Coarsely chopped garlic
2	cup	Thinly sliced leeks (white
		And light green parts)
		Or coarsely chopped onions
2	large	Carrots, halved lengthwise
		And cut into ?inch
		Slices
2	large	Celery ribs, diced
1/2	lbs	Fresh mushrooms, halved (if
		Small) or quartered
2	cup	Dried lentils, picked over
		And rinsed
6	cup	Boiling water
1 1/4	tsp	Dried rosemary leaves
1	tsp	Dried thyme or marjoram
		Leaves
2	large	Bay leaves
1/4	tsp	Crushed red pepper flakes
2	large	Red bell peppers, roasted
		Seeded, and diced
1/2		To ?cup minced fresh
		Parsley
2		To 3 teaspoons balsamic
		Vinegar
		Salt and freshly ground
		Pepper to taste

Procedures:

1	Heat broth in pressure cooker over medium-high heat.
2	Add garlic, stirring continually, adding more water if necessary to keep from burning.
3	After a minute or two, add leeks and continue cooking, still stirring for another minute.
4	Add the carrots, celery, mushrooms, lentils, boiling water, rosemary, thyme, bay leaves, and red pepper flakes.
5	Lock lid in place.
6	Over high heat, bring to a high pressure.
7	Lower the heat just enough to maintain high pressure and cook for 7 minutes.
8	Allow the pressure to come down naturally or use a quick-release method.
9	Remove the lid, tilting it away from you to allow any excess steam to escape.
10	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.
11	Remove the bay leaves.
12	Stir in the roasted red bell peppers, parsley, just enough vinegar to bring up the flavors, and salt and pepper to taste.
13	Serves 6-8