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garlic-lentil-soup recipe

Date:    Fri, 20 Jan 95 11:50:36 PST
 From:    artemis@netcom.com (Michelle Dick)
 A recipe adapted from Lorna Sass's _Vegetarian Cooking Under
 Pressure_.  I must admit to not trying this yet, but a soup with 1/4
 cup of garlic can't be all bad:
 (pressure cooker instructions)
 1 T broth or water
 1/4 cup coarsely chopped garlic
 2 cups thinly sliced leeks (white and light green parts)
     or coarsely chopped onions
 2 large carrots, halved lengthwise and cut into 1/4 inch slices 
 2 large celery ribs, diced
 1/2 pound fresh mushrooms, halved (if small) or quartered
 2 cups dried lentils, picked over and rinsed
 6 cups boiling water
 1 1/4 teaspoons dried rosemary leaves
 1 teaspoon dried thyme or marjoram leaves
 2 large bay leaves
 1/4 teaspoon crushed red pepper flakes
 2 large red bell peppers, roasted, seeded, and diced
 1/2 to 3/4 cup minced fresh parsley
 2 to 3 teaspoons balsamic vinegar
 Salt and freshly ground pepper to taste
 Heat broth in pressure cooker over medium-high heat.  Add garlic,
 stirring continually, adding more water if necessary to keep from
 burning.  After a minute or two, add leeks and continue cooking, still
 stirring for another minute.  Add the carrots, celery, mushrooms,
 lentils, boiling water, rosemary, thyme, bay leaves, and red pepper
 Lock lid in place.  Over high heat, bring to a high pressure.  Lower
 the heat just enough to maintain high pressure and cook for 7 minutes.
 Allow the pressure to come down naturally or use a quick-release
 method.  Remove the lid, tilting it away from you to allow any excess
 steam to escape.  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.
 Remove the bay leaves.  Stir in the roasted red bell peppers, parsley,
 just enough vinegar to bring up the flavors, and salt and pepper to
 Serves 6-8
 kwvegan vegan