Lentil Tabouli Soup
Recipe adapted from The Pressured Cook by Lorna Sass
2 tablespoons water
2 cups coarsely chopped onions
6 cups vegetable broth
1 1/2 cups brown lentils
1/3 cup coarse bulgur
1/4 teaspoon crushed red pepper flakes (optional)
1 clove garlic -- pressed (1 to 2)
3 cups seeded and finely diced plum tomatoes (or 2 cans diced tomatoes)
1 tablespoon finely chopped fresh mint or 1 1/2 -- teaspoons dried mint
or more to taste
1 1/4 teaspoons salt -- or to taste
1 cup loosely packed minced fresh parsley -- or more to taste
1 tablespoon freshly squeezed lemon juice -- (1 to 3)
Over medium-high heat, heat 2 tbsp. water in the cooker. Cook the
onions, stirring frequently, for 2 minutes. Add the broth and stir well to
scrape up any browned bits sticking to the bottom of the cooker. Add the
lentils, bulgur, and red pepper flakes, if using.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat
just enough to maintain high pressure and cook for 10 minutes.
Quick-release the pressure. Remove the lid, tilting it away from you to allow
any excess steam to escape.
Stir in the garlic, tomatoes, mint, and salt. Simmer until the garlic loses
its raw taste, about 2 minutes. Blend in the parsley and lemon juice.
Taste and add more mint, parsley, and
lemon juice, if you wish. (I like the soup very lemony and use about 3
tablespoons for the pot-full, but this is a matter of taste.) Serve in large soup
bowls.
4 to 6 large servings
Original recipe posted to the Veg-Recipes
list
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