The pressure cooker is the ideal appliance for cooking this soup; no need to stir at the beginning of cooking to prevent the lentils from sticking to the bottom of the pan and they have tender texture. By counting the preparation time, the cooking time and the rest time the soup takes 1 ½ hours to prepare.
Servings: 6
Put all the ingredients except cheese and oil in the inner pot of the Instant Pot and stir for a few seconds. Select the "chili beans, manual or pressure" program, put 30 minutes and select "high" with "keep warm at off". When cooking is complete, let the pressure release naturally(the metal pin will be at the level of the lid) , which should take about 30 minutes.
When ready to serve, top each serving with 2 tablespoons of cheese and a drizzle of olive oil. The soup can be refrigerated for 5 days and frozen for 8 months.
1. Pour the stock into a large saucepan, add the lentils, onions, and carrot, and bring to a boil, stirring occasionally with a wooden spoon. Reduce the heat, add the thyme, marjoram, and parsley, and simmer for 1 hour, or until the lentils are almost tender. Stir occasionally.
2. Add the tomatoes and sherry (if using) and cook for about 30 minutes, or until the lentils and vegetables are tender.
3. Add the olive oil, salt, and pepper.
4. To serve, place two spoonfuls of cheese in each bowl.
Place all ingredients in the slow cooker except for the sherry and olive oil and cook on low for 10 hours. Add the sherry and olive oil and cook on high for 15 minutes.
Ingredients
Directions
Put all the ingredients except cheese and oil in the inner pot of the Instant Pot and stir for a few seconds. Select the "chili beans, manual or pressure" program, put 30 minutes and select "high" with "keep warm at off". When cooking is complete, let the pressure release naturally(the metal pin will be at the level of the lid) , which should take about 30 minutes.
When ready to serve, top each serving with 2 tablespoons of cheese and a drizzle of olive oil. The soup can be refrigerated for 5 days and frozen for 8 months.
1. Pour the stock into a large saucepan, add the lentils, onions, and carrot, and bring to a boil, stirring occasionally with a wooden spoon. Reduce the heat, add the thyme, marjoram, and parsley, and simmer for 1 hour, or until the lentils are almost tender. Stir occasionally.
2. Add the tomatoes and sherry (if using) and cook for about 30 minutes, or until the lentils and vegetables are tender.
3. Add the olive oil, salt, and pepper.
4. To serve, place two spoonfuls of cheese in each bowl.
Place all ingredients in the slow cooker except for the sherry and olive oil and cook on low for 10 hours. Add the sherry and olive oil and cook on high for 15 minutes.
