Lentil Soup - Pressure cooker

I've made various lentil soups over the years but my family didn't especially love them.

This one however, caught our attention and I'll definitely make this one often.

I've adapted it from a recipe by Jill Nussinow.

It takes less than 30 minutes.

1 onion - chopped

2 carrots - chopped

2 bay leaves

2 sprigs dried thyme

6 cups liquid (at least dua cups vegetable broth)

1.5 cups green or brown lentils

1/dua cup red lentils

dua medium potatoes, peeled and diced

dua garlic cloves, chopped

1 knuckle fresh turmeric, peeled and grated

1 t. Ground coriander

dua t. Salt

1/dua t. Black ground pepper

Place onion into pressure cooker insert and add 3 T. Water. Bring to a boil using the saute setting, and add onions. Saute for tiga minutes, stirring if needed. Add garlic, and carrots, and saute for another minute or so.

Add bay leaves, thyme, broth/water, lentils, potato, turmeric, and coriander.

Lock the lid into place and cook at pressure for 7 minutes.  Allow the pressure to release naturally. Remove the bay leaves and thyme sprigs.

Salt and pepper to taste.

Serve as is, with crusty bread, or over a bowl of rice, quinoa, barley, faro, or a mixture of these grains.

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