Use and Care Manual

23
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EPCK 42941 - 170120
LENTIL SOUP
Ingredients:
 1 tbsp. vegetable oil
 1 cup red lentils, rinsed
 1 cup green/brown lentils, rinsed
 1 medium onion, chopped
 3 cloves garlic, minced
 2 tsp. cumin
 1½ tsp. smoked paprika
 1 tsp. salt
 2 carrots, sliced into ¼ inch
pieces
 1 lb. waxy potatoes, such as
Yukon Gold
 1 bunch Rainbow Chard or
similar greens, chopped
 8 cups water
 Salt and pepper, to taste
1. Using the browning function, heat the vegetable oil until
shimmering.
2. Sauté onions, garlic, spices, carrots, and potatoes for 3-5 minutes, or
until onions begin to soften.
3. Stir in the lentils to combine.
4. Add water to cover.
5. Lock the lid into place, select High pressure and set the time for 12
minutes.
6. Use the quick release method to release the pressure until it is safe
to unlock the lid.
7. Stir in the chard, season to taste with salt and pepper, and serve.