Lentil Soup (pressure cooker)
Serves 6
Olive oil
1 cup red lentils, sorted and rinsed
1 cup green/brown lentils, sorted and rinsed
1 medium onion, chopped
3 cloves garlic, minced
2 t. cumin
1½ t. smoked paprika
1 teaspoon basil
1 bay leaf
3/4 teaspoon oregano
1 t. salt
2 carrots, sliced into ¼ inch pieces
2 celery stalks, diced (optional)
1 lb. waxy potatoes, such as Yukon Gold or Red Bliss (I used a blend that included purple potatoes)
1 can crushed tomatoes
6 cups water/vegetable broth
Salt and pepper, to taste
1 bunch Rainbow Chard or similar greens (such as spinach), chopped
1 tablespoon vinegar/lemon juice
INSTRUCTIONS
Set pressure cooker to Saute function.
Saute onions, garlic, spices, carrots, celery, and potatoes for 3-5 minutes, or until onions begin to soften.
Stir in the lentils to combine.
Add tomatoes and water/veggie broth to cover.
Lock the lid into place and cook for 10 minutes at high pressure.
Stir in the chard and vinegar/lemon juice and season to taste with salt and pepper, and serve.