Zuppa di lenticchie

Method

1. 1 Rinse the lentils thoroughly, remove any grit, and drain.
2. 2 Sauté diced onions, carrots, and celery in olive oil for 8 minutes until softened and sweet.
3. 3 Add minced garlic, bay leaves, and canned tomatoes, and stir for 3 minutes.
4. 4 Add the lentils and vegetable broth, and simmer for 35 minutes until the lentils are tender but not mushy.
5. 5 Season with salt and pepper, add bay leaves, drizzle with raw olive oil, and serve with toasted bread.

With an appliance

• Pressure cooker 42 min

  Replace step 4: cook lentils at high pressure for 9 minutes, then allow to air-dry for 8 minutes; this reduces the cooking time to approximately 18 minutes, resulting in evenly tender lentils without the need for constant monitoring. Air-drying prevents the lentils from overflowing.