Red Lentil Soup for Baby Pressure Cooker Recipe

Red Lentil Soup For Baby Pressure Cooker Recipe

Ingredients

Makes 3½ cups or 28 (1-ounce) ice-cube tray servings – Cooker: 5- to 7-quart or larger – Time: 4 minutes at HIGH pressure

• 1 cup red lentils (masoor dal), picked over and rinsed
• ½ cup finely chopped or grated carrot, celery, or zucchini (or combination)
• 3½ cups water or Baby Chicken Stock
• ½ teaspoon turmeric
• 1 tablespoon olive oil
• pinch sea salt (optional)

Method

1. Place the lentils, carrot, water or stock, turmeric, and oil in a 5- to 7-quart or larger pressure cooker
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 4 minutes
6. Remove the pot from the heat
7. Open the cooker with the Natural Release method; let stand 10 to 15 minutes
8. Be careful of the steam as you remove the lid
9. Using an immersion blender, blend into a puree or use a whisk and beat hard to mash
10. Taste for seasoning
11. Use or let cool completely and store in the refrigerator up to 1 day or the freezer up to 2 months

Full List of Soup Recipes
Full List of Lentil Recipes