Pressure Cooker Lentil Soup

• 2 Tablespoons Olive Oil
• 2 Yellow Onions, Chopped
• 3 cloves Garlic, Sliced
• 5 ounces, weight Thick Bacon Or Diced Ham
• 5 Medium Carrots, Diced
• 1/2 Small Celery Root Diced (or Use Additional Potatoes)
• 4 stalks Celery, Sliced
• 4 Medium Potatoes, Diced
• 2 Tablespoons Tomato Paste
• 2 teaspoons Italian Seasoning
• 1 teaspoon Ground Paprika
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Ground Black Pepper
• 2 cups Brown Lentils
• 10 cups Chicken Broth Or Water With 1-2 Teaspoons Salt
• Optional Herbs (I Used 4 Sprigs Thyme, 1 Sprig Rosemary, 2 Bay Leaves, 3 Juniper Berries)

1. Heat oil in a stovetop pressure cooker over medium high heat (or in an electric pressure cooker on the saute setting). Cook onion, garlic and bacon (or ham) for 2 minutes, stirring often. Add remaining vegetables and cook for 1 minute. Stir in tomato paste, Italian seasoning, paprika, cumin and black pepper and cook for 1 minute.
2. Add remaining ingredients to the pressure cooker. Close lid and let cooker to come to high pressure. Cook the soup for 10 minutes (12 minutes in an electric pressure cooker).
3. Quick release the pressure and allow the soup to cool for 5 minutes. Remove about 1 cup of liquid and 1 cup of lentils and veggies and blend until smooth. Stir back into the soup.
4. Check the soup for seasoning and add a little salt and/or a dash of lemon juice if you feel like it needs a lift.

olive oil, yellow onions, garlic, bacon, carrots, celery, stalks celery, potatoes, tomato paste, italian seasoning, ground paprika, ground cumin, ubc, brown lentils, chicken broth, herbs

Taken from tastykitchen.com/recipes/soups/pressure-cooker-lentil-soup/ (may not work)