lentil tomato soup
(1 rating)
This soup is processed in the pressure cooker for 4 minutes to make it a quick fix. it tastes like you were cooking it all day but is done in around 30 minutes depending on how fast you pressure cooker cools.
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(1 rating)
yield
serving(s)
prep time
5 Min
cook time
25 Min
Ingredients For lentil tomato soup
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1 tspolive oil
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1 mdonion,diced
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2 clovegarlic,diced
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1/2 cwhite wine (make shure it is one you will drink)
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1 Tbspdried basil
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1 Tbspdried oregano
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1 Tbspdried marjoram
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4 cwater
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1 clentils, dry
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1 candiced tomatoes 28oz (low sodium)
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1 cfresh spinach
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sea salt to taste
How To Make lentil tomato soup
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1Heat a 6 quart pressure cooker on medium heat. Add the olive oil and saute the onions and garlic until translucent (not browned).
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2Pour in the wine and allow it to bubble to deglaze the pot and burn off the alcohol.
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3If using dried herbs, stir them in now, followed by the lentils,water, and tomatoes.
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4cover the pressure cooker and bring up to pressure. if your cooker has a variable weight for how many LB. of pressure I am using 15 LB. pressure.
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5Process for 4 minutes according to your cookers directions. then turn off heat or remove heat source and let cool completely until it is safe to remove the lid.
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6add the fresh spinach and salt to taste. Now serve.
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