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Lentil Sausage Soup
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2 tablespoons extra virgin olive oil
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.
Recipe created 2002-03-20.