Lemon Lentil Soup with Chard Pressure Cooker Recipe

Lemon Lentil Soup With Chard Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 3 tablespoon olive oil
• ½ cup finely chopped onion
• 3 medium waxy potatoes, cut into ½-inch dice
• 1 cup chopped celery
• 1 bunch Swiss chard, both stems and leaves chopped (about 4 cups)
• 1 tablespoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• 1½ cups dried brown lentils, rinsed and picked over
• ¼ cup dried red lentils, picked over and rinsed in cold water until the water runs clear (this is very important or the lentils will get scummy)
• 7 cups water
• 3 to 4 tablespoons fresh lemon juice, to taste
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh flatleaf parsley
• sea salt
• preserved Lemon Yogurt (recipe follows), for serving.

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium heat
2. Add the onion, potatoes, celery, and chard and cook, stirring a few times, until the onion and chard soften a bit, about 3 minutes
3. Add the spices, black pepper, and both lentils and stir until they are coated with the oil
4. Add the water
5. Stir well
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 8 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let for stand 15 minutes
12. Be careful of the steam as you remove the lid
13. Stir in the lemon juice, cilantro, and parsley, which will wilt immediately in the hot soup
14. Add salt to taste
15. Serve hot, in deep soup bowls, topped with a dollop of the yogurt

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