Lentil and Vegetable Herby Soup Pressure Cooker Recipe

Lentil And Vegetable Herby Soup Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 12 minutes at HIGH pressure

• ¼ cup olive oil, plus more for serving
• 1 large onion, halved and sliced into thin half moons
• 1½ cups dried brown lentils, rinsed and picked over
• 3 medium carrots, sliced into ¼-inch-thick rounds
• 3 cloves garlic, minced
• 3 ribs celery, sliced
• 3 cups vegetable broth
• 3 cups water
• bouquet garni of 1 bay leaf and 1 small bunch lemon verbena, tied by stems.
• 1 tablespoon chopped fresh lemon verbena
• grated zest of 1 lemon.
• 1/3 cup chopped fresh flatleaf parsley
• salt and freshly ground black pepper
• grated Parmesan cheese, for serving.

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium heat
2. Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes
3. Add the lentils and stir to coat them with the oil
4. Stir in the carrots, garlic, and celery, combining well with the lentils
5. Gradually pour in the broth and water to keep the lentils from clumping; bring to a simmer
6. Add the bouquet garni
7. Close and lock the lid
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 12 minutes
11. Remove the pot from the heat
12. Open the cooker with the Quick Release method
13. Be careful of the steam as you remove the lid
14. Discard the bouquet garni
15. Stir in the lemon verbena, lemon zest, and parsley
16. Season with salt and pepper to taste
17. Pass the olive oil and Parmesan at the table

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