½ cup uncooked green lentils
2 cups vegetable stock
2 zucchini, cut in 1 inchdice
2 carrots cut in 1 inchdice
2 sweet potatoes, peeled and cut in 1 inch dice
1 red bell pepper, cut in1 inch dice
1 onion, finely diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon red wine vinegar
good parmesan cheese,
In a slow cooker:
In a small saucepan, heatteaspoon of olive oil over medium heat and add onions and garlic and cook stirring, about 3 minutes until fragarant. Pour into crockpot.
Add lentils and vegetable stock, red wine vinegar and 2 teaspoons kosher salt. Cover and cook on low for 1 hour. Add sweet potatoes and carrots and stir well,cover and continue to cook for 1 hour. Add tomato paste and stir to combine. Add bell peppers and cover, cook for 1 hour.
Add zucchini and cover,cook for 30 minutes. Serve warm with a garnish of good parm.
In a pressure cooker:
Set cooker on sear and adda teaspoon of vegetable oil. Add onions and garlic and let sautee about 4 minutes, until fragarent. Add lentils, stock, vinegar and 2 teaspoonskosher salt and set on high pressure for 5 minutes.
Carefully depressurize andadd sweet potatoes and carrots, stir in tomato paste. Set on high pressure for 3 minutes.
Carefully depressurize andadd bel pepper and zucchini, cover and let rest for 20 minutes.
Serve hot with a garnishof parmesan cheese
I have to be honest. If I'm making the soup for others, I go through the steps above so that each vegetable has the appropriate cooking time and none are softer than someone might prefer. But if I'm making it for me, I just throw every single thing into the pressure cooker at once and hit 8 minutes and walk away. It's a beautiful thing.
Andrea Rosenblatt of A. Chef's Cooking Studio