• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Garlic Lover's Lentil Soup

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 1 tb Broth or water
  • 1/4 c Coarsely chopped garlic
  • 2 c Thinly sliced leeks (white
  • And light green parts)
  • Or coarsely chopped onions
  • 2 lg Carrots, halved lengthwise
  • And cut into 1/4*inch
  • Slices
  • 2 lg Celery ribs, diced
  • 1/2 lb Fresh mushrooms, halved (if
  • Small) or quartered
  • 2 c Dried lentils, picked over
  • And rinsed
  • 6 c Boiling water
  • 1 1/4 ts Dried rosemary leaves
  • 1 ts Dried thyme or marjoram
  • Leaves
  • 2 lg Bay leaves
  • 1/4 ts Crushed red pepper flakes
  • 2 lg Red bell peppers, roasted,
  • Seeded, and diced
  • 1/2 To 3/4 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.

Serves 6-8

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