Greek Style Lentil Soup
Serves 4
A hearty soup for a cold winter's night.
2 tablespoons (30 ml) olive oil
2 medium onions, chopped
3/4 lb (340 g) lentils, washed
6 cups (1.4 l) water
1 lb (450 g) can whole tomatoes
4 garlic cloves, unpeeled
1 bay leaf
1/2 teaspoon (2 ml) crushed allspice
6 tablespoons (90 ml) vinegar
4 pre-cooked breakfast or Italian sausage (optional) Salt and freshly
ground pepper
4 small whole red potatoes, peeled
Pressure Cooker Recipes
Directions:
Heat the oil in the pressure cooker and sauté the onion until wilted.
Stir in the lentils and sauté 10 minutes more, then add the water.
Lock the lid in place and bring to pressure, then lower heat and cook
for 8 minutes. Allow pressure to drop by the quick release method [2]
or automatic release method [3] and remove the lid.
Add the tomato, garlic, bay leaf, allspice, vinegar, sausage, salt,
pepper and potatoes. Lock the lid in place and bring to high pressure
again, then lower heat and cook for additional 7 minutes. Allow
pressure to drop by the quick release method [2] or automatic release
method [3] and remove the lid. Discard the bay leaf and serve.
Suggested time for fast 15 psi pressure cookers: Cook for 8+7 minutes
on high pressure.
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