Beer makes batters better, meat more tender, and sauces more flavorful.
Pressure Cooker Lentil Soup With Fennel And Sun-Dried Tomato
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- #110546
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/4 cup full-flavored olive oil
2 medium onions, chopped
5 cloves garlic, chopped
1 pound lentils
4 ounces sun-dried tomatoes, cut small pieces
1 medium fennel bulb, including stalks, cut 1/2" pieces
3 quarts water
2 teaspoons coarse sea salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon fennel seed
directions
In a 6 quart pressure cooker, warm oil over medium heat and saute onions until they begin to brown, about 5 minutes. Add garlic and saute another minute. Add remaining ingredients.
Cover pot securely and bring to high pressure and cook at high pressure for 30 minutes.
Allow pressure to reduce naturally, about 15 minutes.
Uncover pot and, with a wooden spoon, smash the large pieces of fennel against the side of the pot. Taste and correct with salt and pepper.
Serve hot with a drizzle of extra virgin olive oil. Or serve topped with a slice of toasted bread rubbed with garlic and drizzled with oil.
added by
BigBoy
nutrition data
312 calories, 8 grams fat, 46 grams carbohydrates, 19 grams protein per serving.
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A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
May 16, 2011
I chose to make this in the crockpot. It was very tasty. The kids loved it! I served the soup with a crusty bread which was perfect. Thanks for the great recipe!