Garlic Lover's Lentil Soup

Recipe Ingredients

1 tablespoon	15ml	Broth or water
1/4 cup	36g / 1.3oz	Coarsely chopped garlic
2 cups	474ml	Thinly sliced leeks - (white
		And light green parts)
		OR coarsely chopped onions
2		Carrots - halved lengthwise (large)
		And cut into 1/4*inch
		Slices
2		Celery ribs - diced (large)
1/2 lb	227g / 8oz	Fresh mushrooms - halved (if
		Small) or quartered
2 cups	474ml	Dried lentils - picked over
		And rinsed
6 cups	1422ml	Boiling water
1 1/4 teaspoons	6.3ml	Dried rosemary leaves
1 teaspoon	5ml	Dried thyme or marjoram
		Leaves
2		Bay leaves (large)
1/4 teaspoon	1.3ml	Crushed red pepper flakes
2 teaspoons	10ml	Red bell peppers - roasted (large)
		Seeded - and diced
1/2 cup	46g / 1.6oz	Minced fresh - up to 3/4
		Parsley
2 teaspoons	10ml	Balsamic - up to 3
		Vinegar
		Salt and freshly ground
		Pepper to taste

Recipe Instructions

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 flakes.

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 taste.

Source:
USA WEEKEND MAGAZINE APRIL 2, 1995

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