Serves 6 – 8
- 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
- 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.
Community content is available under CC-BY-SA unless otherwise noted.