APRON AND PANS - PRESSURE COOKER LENTIL SOUP

Ingredients
1⁄2 large onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 carrots, chopped
2 celery ribs, chopped
1 teaspoon ground cumin
4 cups vegetable broth
1 cup dry lentils, rinsed and picked
2 bay leaves
5 ounces fresh spinach (optional)
Salt and pepper

Preparation
In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.

Add the carrots and celery and saute for a minute or two.

Add the ground cumin and stir well.

Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.

Cook for 20 minutes.

Open the pressure cooker via the quick release method (see your cooker's owner's manual) or let the pressure come down on its own.

Remove the bay leaves.

If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary).

Season with salt and fresh ground pepper to taste.