Lentil Sausage Soup
2 tablespoons extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 cup diced salami or precooked sausage links
1 cup rinsed lentils
1 teaspoon good quality curry powder
1/2 teaspoon cumin seeds
1/2 teaspoon fine sea salt
1/8 teaspoon crushed red chili (dried)
4 cups good quality broth (chicken or vegetable)
1/4 cup half and half, if desired
1 lime or lemon, thinly sliced
In base of 5 quart or larger pressure cooker, heat olive oil. Add
chopped onion and garlic. Cook 2-3 minutes to soften. Add diced salami,
lentils, curry powder, cumin, salt, red chili, and broth.
Close lid and bring to medium pressure.
Set timer for 10 minutes. Remove from
heat.
Use the natural release of pressure by
allowing the pot to stand 10-15 minutes. Remove lid, taste to adjust
seasonings. To serve, stir in the half and half if using and spoon into
flat soup bowls. Garnish with lime or lemon slices.
Pressure Cooker -- Soups |
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