This is my favorite lentil soup. I've debated whether I should post it because I only know the cooking instructions for a pressure cooker, and I know most people don't have this wonderful appliance. But, I decided to post it anyway and let someone else play with water-lentil ratios and cooking times for normal cooking. (I'll put the original recipe in parenthesis, if it's different from what I do).
(1 T. butter)
1/2 c. chopped onion
1 clove garlic, minced
1 1/2 c. dried lentils, rinsed
4 c. water (5 c.)
1 t. salt (2 t.)
1/8 t. pepper
1/2 smidgen stevia (2 t. sugar)
1/4 t. dried oregano
1/4 t. dried basil
1 1/2 t. dried parsley (1 T. fresh)
1 16-oz. can diced tomatoes, blended (not blended)
3 T. tomato paste
(Parsley for garnish)
• Saute onion and garlic in water (butter) until onion is tender, but not browned.
• Add lentils, water, salt, pepper, stevia (sugar), oregano, basil, and parsley.
• Bring to a boil.
• Pressure on high for 10 minutes, natural release.
• Add tomatoes and tomato paste. Stir well.
• (Garnish each bowl with a sprig of parsley.)
Note: I made this last night and replaced the water and tomato paste with a quart of V8 juice that needed using. It was great, but a little salty. I'll probably do this again, but I'll cut the salt even more (1/2 t. maybe).