Pressure Cooker Lentil Soup
|1/2 large||onion chopped medium|
|4 clove||garlic, pressed|
|2 Tbsp||grapeseed oil|
|2 medium||carrots, chopped|
|2 medium||celery ribs|
|1 tsp||ground cumin|
|4 c||chicken or vegetable broth|
|1 c||dry lentils, rinsed and cleaned|
|2 medium||bay leaves|
|5 1/8 oz||fresh spinach or stinging nettles|
I love my pressure cooker and it makes such tasty dishes in no time at all. The original recipe cooking time for this was 25 minutes, but since I live at 5,000 ft. above sea level I upped the time to cook this to 30 minutes. I found the lentils were too hard after being cooked for just 25 minutes.
The rule of thumb is for every 1,000 feet above 2,000 ft. above sea level increase the cooking time by 5%. So my increase was 15%.
This recipe is so yummy and I added stinging nettles to mine instead of spinach. The flavor of this soup is really good and gets better over time, so make lots!
We grow a huge patch of it every year, it's a wonderful super food and goes great in this dish. Just make sure you don't touch the nettles if you do use them. Once they are emerged into the hot soup they lose their sting.