Not many people can say that one of their kids favorite dinners is Lentil Soup, but mine do. This is a regular at our home 'cause it's soooo good! This recipe is made in the pressure cooker. I'm sure it could be adapted to other cooking methods, I just haven't tried.1 lb. Lentils
1/8 C. Olive Oil
2 medium-size onions, minced
3 Garlic cloves, crushed
6 cups Chicken broth
2 Carrots, diced
1 C. coarsely chopped Celery
1/4 C. Tomato Paste
1 Tb. Brown Sugar
1 1/2 tsp. Salt
3/4 tsp. White Pepper
2 Bay Leaves
1 tsp. dried Tarragon
Place lentils in a pot. Add enough water to measure 2 inches above lentils. Turn on heat and bring to boil. Turn off and allow to soak while you prepare the other ingredients. Once you've prepared your other ingredients, drain lentils.
In a pressure cooker, heat oil. Add onions and garlic and saute in oil 3 to 4 min. Stir in lentils. Add broth, carrots, celery, tomato paste, brown sugar, salt, pepper, bay leaves, and tarragon. Stir well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 12 min. Release pressure according to manufacturer's directions. Remove lid. Discard bay leaves. Serve hot. Yum! Makes 6 servings.
JB
