Begin by browning 4 slices of sliced bacon, two sticks of sliced celery, and one large chopped onion. The sizzle and the smell is great!
Add in two cloves of chopped/minced garlic and turn off the heat.
Pour in four cups of broth. I took a photo of mine but the chicken broth looked like swamp water, so I'll pass on sharing it. Veggie broth would work too.
Next comes two cups of lentils.
2 pinches of thyme. Big pinches. Be generous.
2 bay leaves.
Four sliced carrots. Messy chopped is fine. It'll all work together.
Seal your pressure cooker and bring it to high pressure and then leave at medium for about 15 minutes. Don't be afraid of your pressure cooker. Mine is simple and doesn't have any fancy gauges. 
How do I know if it sealed? Wiggle this just a teeny tab. If you hear a hiss -it's sealed.
How do I know if it sealed? Wiggle this just a teeny tab. If you hear a hiss -it's sealed.After fifteen minutes release the pressure and puree your soup using an immersion blender or regular blender. I add a bit of water here and salt to taste. I also don't puree it completely since I like the occasional carrot chunk. Mix in a little cream or milk and tada! Delicious lentil soup!
2 comments:
Those are some tiny lentils. One of my favorite soups of all time, with italian toast.... yum yum. :O)
What a lovely way to do a blog. I just love all the quotes under the childrens pictures. I at 75 yrs. old would love to relive those years with my children who are now adults just as you are doing now.
God bless you.
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