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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: 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.
Serves 6-8
Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume
14 Issue 21] Jan. 21, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
:A recipe adapted from Lorna Sass's _Vegetarian Cooking Under Pressure_:
1.80á
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