Name: Garlic Lover's Lentil Soup
Ingredients: 1 tb Broth or water; 1/4 c Coarsely chopped garlic; 2 c Thinly sliced leeks (white; And light green parts); Or coarsely chopped onions; 2 lg Carrots, halved lengthwise; And cut into 1/4*inch; Slices; 2 lg Celery ribs, diced; 1/2 lb Fresh mushrooms, halved (if; Small) or quartered; 2 c Dried lentils, picked over; And rinsed; 6 c Boiling water; 1 1/4 ts Dried rosemary leaves; 1 ts Dried thyme or marjoram; Leaves; 2 lg Bay leaves; 1/4 ts Crushed red pepper flakes; 2 lg Red bell peppers, roasted,; Seeded, and diced; 1/2 To 3/4 cup minced fresh; Parsley; 2 To 3 teaspoons balsamic; Vinegar; Salt and freshly ground; Pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Digest, Jan., Pressure co, Fatfree	6	Servings

INGREDIENTS

1	tb	Broth or water
1/4	c	Coarsely chopped garlic
2	c	Thinly sliced leeks (white
		And light green parts)
		Or coarsely chopped onions
2	lg	Carrots, halved lengthwise
		And cut into 1/4*inch
		Slices
2	lg	Celery ribs, diced
1/2	lb	Fresh mushrooms, halved (if
		Small) or quartered
2	c	Dried lentils, picked over
		And rinsed
6	c	Boiling water
1 1/4	ts	Dried rosemary leaves
1	ts	Dried thyme or marjoram
		Leaves
2	lg	Bay leaves
1/4	ts	Crushed red pepper flakes
2	lg	Red bell peppers, roasted,
		Seeded, and diced
1/2		To 3/4 cup minced fresh
		Parsley
2		To 3 teaspoons balsamic
		Vinegar
		Salt and freshly ground
		Pepper to taste

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

A Message from our Provider:

“In the sentence of life, the devil may be a comma–but never let him be the period.”