LENTIL SOUP

GERMAN LENTIL SOUP

We all liked this. It was posted on the Allred Biggest Loser Blog by Melody. This is what she said about it:

I made this soup for my family, my parents, and my sister's family. Everybody gobbled it up and wanted more, even the kids. We realized that it is actually quite healthy! It's got lots of fiber and nutrients, as well as being relatively low-calorie. Yes, it has bacon in it, but is also makes about 8 servings, so you are only getting a half a slice of bacon, which isn't bad at all. Enjoy!

4 bacon slices, diced
1 onion, diced
3 carrots, sliced
3 or 4 celery stalks, sliced
1 ham steak, cut up
1 16 oz package brown lentils
1/2 tsp pepper
1/2 tsp thyme
2 bay leaves
8 cups hot water
2 tsp salt

---2 T lemon juice (the lemon juice makes it!)

In 5 quart pon over medium-high heat, fry bacon until lightly browned (next time I would cook it until almost crisp). Add onions, celery, and carrots and cook until onions are tender, about 5 minutes. Add ham, lentils, pepper, thyme, bay leaves, hot water, and salt. Cover and simmer over low heat 1 hour or until lentils are tender. Discard bay leaves.

Stir in lemon juice.

INSTANT POT LENTILS
https://www.pressurecookrecipes.com/instant-pot-lentils
I really liked this recipe.  Tasted like minestroni soup.  Really good with croutons or crackers.
I soaked and rinsed my lentils.  I also cooked them for about 2 minutes in the instant pot and then rinsed again.  I felt this helped a lot with the gassiness.

2 cups lentils
4 cups vegetable stock
2 bay leaves
2 carrots, roughly diced
2 ribs celery, roughly diced
2 T unsalted butter or olive oil (I didn't use this - just used vegetable stock)
1 # smoked kielbasa sausage (didn't add)
1 onion, roughly diced
1 shallot, roughly diced
6 cloves garlic, roughly diced
14 oz crushed tomatoes
1 tsp cumin seed, ground
1 T regular soy sauce
1 T fish sauce (can substitute with regular soy sauce)

Garnish: (didn't do this)
dash of balsamic vinegar
freshly grated parmesan cheese

Brown sausage in saute more function to heat up Instant Pot.  Wait until HOT appears on the screen (8 min)

Add to 2 T butter or oil or broth - add in sausage and saute 5 min

Add in diced onion, shallots and saute for 3 minutes.  Add in minced garlic, 1 tsp ground cumin and 2 bay leaves then saute another minute.

Pour in 1/2 cup unsalted stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.  Give it a quick mix.

Add in 2 cups green lentils, diced carrots,, diced celery, 1 T soy sauce 1 T fish sauce.  Pour in 3 1/2 cups stock then give it a quick mix.  Layer 14 oz crushed tomatoes on top of the other ingredients in Instant Pot - do not mix!

Make sure venting position is on sealing.  Pressure cook 10 minutes - natural release 10 minutes.

If you want it thicker, change to saute more function.  Take a little out and put in a bowl to see if you like the balsamic vinegar before adding to the whole pot.

Curried Sweet Potato, Lentil and Chicken Soup

1	large or 2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch cubes (2 cups)
1/4	cup chopped onion
1/2	cup apple juice
1/2	cup water
2	cans (19 oz each) Progresso® Vegetable Classics lentil soup
1 1/2	cups Green Giant® frozen cut green beans
1	cup finely chopped cooked chicken
2	to 3 teaspoons curry powder

1.

In 3-quart saucepan heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low. Cover; cook 5 minutes.

2.

Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low. Cover; simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. 1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol20mg; Sodium 670mg; Total Carbohydrate 34g (Dietary Fiber 6g, Sugars 6g); Protein 14g Percent Daily Value*: Vitamin A 150%; Vitamin C 6%; Calcium 6%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1Vegetable; 1 Very Lean Meat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.