Garlic Lover's Lentil Soup

Description
Serves 6-8

Ingredients

 * 1 tbsp broth or water
 * ¼ cup coarsely chopped garlic
 * 2 cup thinly sliced leeks (white and light green parts) or coarsely chopped onions
 * 2 large carrots, halved lengthwise and cut into ¼-inch slices
 * 2 large celery ribs, diced
 * ½ lbs fresh mushrooms, halved (if small) or quartered
 * 2 cup dried lentils, picked over and rinsed
 * 6 cup boiling water
 * 1¼ tsp dried rosemary leaves
 * 1 tsp dried thyme or marjoram leaves
 * 2 large bay leaves
 * ¼ tsp crushed red pepper flakes
 * 2 large red bell peppers, roasted, seeded, and diced
 * ½ to ¾ cup minced fresh parsley
 * 2 to 3 teaspoons balsamic vinegar
 * salt and freshly ground
 * pepper to taste

Directions

 * 1) Heat broth in pressure cooker over medium-high heat.
 * 2) Add garlic, stirring continually, adding more water if necessary to keep from burning.
 * 3) After a minute or two, add leeks and continue cooking, still stirring for another minute.
 * 4) Add the carrots, celery, mushrooms, Lentils, boiling water, rosemary, thyme, bay leaves, and red pepper flakes.
 * 5) Lock lid in place. Over high heat, bring to a high pressure.
 * 6) Lower the heat just enough to maintain high pressure and cook for 7 minutes.
 * 7) Allow the pressure to come down naturally or use a quick-release method.
 * 8) Remove the lid, tilting it away from you to allow any excess steam to escape.
 * 9) 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.
 * 10) 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.