Garlic Lover's Lentil Soup

== Description ==
Serves 6 – 8
== Ingredients ==
* 1 tbsp broth or water
* ¼ cup coarsely chopped garlic
* 2 cup thinly sliced leeks (white and light green parts) or coarsely chopped onions
* 2 large carrots, halved lengthwise and cut into ¼-inch slices
* 2 large celery ribs, diced
* ½ lbs fresh mushrooms, halved (if small) or quartered
* 2 cup dried lentils, picked over and rinsed
* 6 cup boiling water
* 1¼ tsp dried rosemary leaves
* 1 tsp dried thyme or marjoram leaves
* 2 large bay leaves
* ¼ tsp crushed red pepper flakes
* 2 large red bell peppers, roasted, seeded, and diced
* ½ to ¾ cup minced fresh parsley
* 2 to 3 teaspoons balsamic vinegar
* salt and freshly ground
* pepper to taste
== Directions ==
# Heat broth in pressure cooker over medium-high heat. 
# Add garlic, stirring continually, adding more water if necessary to keep from burning. 
# After a minute or two, add leeks and continue cooking, still stirring for another minute. 
# Add the carrots, celery, mushrooms, Lentils, boiling water, rosemary, thyme, bay leaves, and red pepper flakes. 
# Lock lid in place. Over high heat, bring to a high pressure. 
# Lower the heat just enough to maintain high pressure and cook for 7 minutes. 
# Allow the pressure to come down naturally or use a quick-release method. 
# Remove the lid, tilting it away from you to allow any excess steam to escape. 
# If the lentils are not quite tender, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the lentils are done. 
# Remove the bay leaves. Stir in the roasted red bell peppers, parsley, just enough vinegar to bring up the flavors, and salt and pepper to taste.
Category:Better Digestion Recipes
Category:Carrot Recipes
Category:Leek Recipes
Category:Lentil Soup Recipes
Category:Mushroom Recipes
Category:Pressure cooker Recipes
Category:Red bell pepper Recipes
Category:Balsamic vinegar Recipes
Category:Garlic Recipes
Category:Celery Recipes