• 6servings
  • 1505calories

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Nutrition Info . . .

VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. (pressure cooker instructions)

  3. 1 tablespoon broth or water

  4. 1/4 cup coarsely chopped garlic

  5. 2 cups thinly sliced leeks --

  6. green parts)or coarsely chopped onions

  7. 2 large carrots -- halved lengthwise

  8. 1/4 inch slices 2 large celery ribs -- diced

  9. 1/2 pound fresh mushrooms -- halved (if small)

  10. or quartered 2 cups dried lentils -- picked over and rinsed 6 cups boiling water

  11. 1 1/4 teaspoons dried rosemary leaves

  12. 1 teaspoon dried thyme or marjoram leaves

  13. 2 large bay leaves

  14. 1/4 teaspoon crushed red pepper flakes

  15. 2 large red bell peppers -- roasted, seeded,

  16. 1/2 cup minced fresh parsley -- up to

  17. 2 teaspoons balsamic vinegar -- up to

  18. Salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.


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