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Serves 6 – 8
- 1 tbsp broth or water
- ¼ cup coarsely chopped garlic
- 2 cup thinly sliced leeks (white and light green parts) or coarsely chopped onions
- 2 large carrots, halved lengthwise and cut into ¼-inch slices
- 2 large celery ribs, diced
- ½ lbs fresh mushrooms, halved (if small) or quartered
- 2 cup dried lentils, picked over and rinsed
- 6 cup boiling water
- 1¼ tsp dried rosemary leaves
- 1 tsp dried thyme or marjoram leaves
- 2 large bay leaves
- ¼ tsp crushed red pepper flakes
- 2 large red bell peppers, roasted, seeded, and diced
- ½ to ¾ cup minced fresh parsley
- 2 to 3 teaspoons balsamic vinegar
- salt and freshly ground
- pepper to taste
- 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.