Ingredients
- 2 carrots chopped
- 2 celery stalks chopped
- 2 onions chopped
- 1 pound brown lentils, washed
- 1 lemon
- 1 bunch parsley finely chopped
- 6 cloves garlic
- 2 bay leaves
- 2 L chicken stock
- pinenuts/walnuts
Directions
1. Sautee carrots, celery and onions in olive oil until browning
2. In meantime, make gremolata - zest of 1 lemon, microplaned garlic, parsley, 1/4 cup olive oil
3. Add 1/2 gremolata to the pot and sautee for 1 minute
4. Add bay leaves, lentils, stock to pot. Set high pressure for 10 minutes, then natural release
5. Add 2 tbsp lemon juice. Blend soup to desired consistency, salt and pepper to taste.
6. Garnish with gremolata and nuts to serve.
- 2 carrots chopped
- 2 celery stalks chopped
- 2 onions chopped
- 1 pound brown lentils, washed
- 1 lemon
- 1 bunch parsley finely chopped
- 6 cloves garlic
- 2 bay leaves
- 2 L chicken stock
- pinenuts/walnuts
Directions
1. Sautee carrots, celery and onions in olive oil until browning
2. In meantime, make gremolata - zest of 1 lemon, microplaned garlic, parsley, 1/4 cup olive oil
3. Add 1/2 gremolata to the pot and sautee for 1 minute
4. Add bay leaves, lentils, stock to pot. Set high pressure for 10 minutes, then natural release
5. Add 2 tbsp lemon juice. Blend soup to desired consistency, salt and pepper to taste.
6. Garnish with gremolata and nuts to serve.
