Lentil Soup With Fennel And Sun-Dried Tomatoes

Recipe Ingredients

1/4 cup	59ml	Full-flavored olive oil
2 cups	125g / 4.4oz	Onions - chopped (medium)
		= (about 2 cups)
5		Garlic cloves - chopped (large)
1 lb	454g / 16oz	Lentils
4 oz	113g	Sun-dried tomatoes - cut small pieces
1 oz	28g	Fennel bulb, including stalks - cut 1/2" pieces (medium)
		= (about 4 cups)
3		Water
2 teaspoons	10ml	Coarse sea salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
3/4 teaspoon	3.8ml	Fennel seed

Recipe Instructions

In a 6 quart pressure cooker, warm oil over medium heat and saute onions until they begin to brown, about 15 minutes. Add garlic and saute another 30 seconds. Add remaining ingredients.

Cover pot securely and bring to high pressure over high heat. Adjust heat so pot continues to cook at high pressure for 30 minutes.

Allow pressure to reduce naturally, about 15 minutes.

Uncover pot and, with a wooden spoon, smash the large pieces of fennel against the side of the pot. Taste and correct with salt and pepper.

Serve hot with a drizzle of extra virgin olive oil. Or serve topped with a slice of toasted bread rubbed with garlic and drizzled with oil.

This recipe yields 8 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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