Lentil Tabouli Soup

• 2 Tbs. olive oil
• 2 cups coarsely chopped onions
• 6 cups vegetable broth or water
• 1 1/2 cups brown lentils
• 13 cup coarse bulgur
• 1/4 tsp. crushed red pepper flakes (optional)
• 1 to 2 cloves garlic, pushed through a press
• 3 cups seeded, finely diced plum tomatoes (fresh or canned, drained)
• 1 1/2 Tbs. finely chopped fresh mint or 1 1/2 tsp. dried mint, plus more to taste
• 1 1/4 tsp. salt or to taste
• 1 cup loosely packed minced fresh parsley, plus more to taste
• 1 to 3 Tbs. fresh lemon juice

1. Over medium-high heat, heat 1 tablespoon of oil in cooker.
2. Cook onions, stirring frequently, for 2 minutes.
3. Add broth and stir well to scrape up any browned bits sticking to the bottom of cooker.
4. Add lentils, bulgur, and red pepper flakes (if using).
5. Lock lid in place.
6. Over high heat, bring to high pressure.
7. Lower heat just enough to maintain high pressure and cook for 10 minutes.
8. Quick-release pressure.
9. Remove lid, tilting it away from you to allow any excess steam to escape.
10. Stir in garlic, tomatoes, additional tablespoon of olive oil, mint, and salt.
11. Simmer until garlic looses its raw taste, about 2 minutes.
12. At this point, add a bit more mint if you feel its needed.
13. Blend in parsley and lemon juice.
14. Taste and add more parsley and lemon juice if desired.
15. Serve in large soup bowls.

olive oil, onions, vegetable broth, brown lentils, coarse bulgur, red pepper, garlic, tomatoes, fresh mint, salt, fresh parsley, lemon juice

Taken from www.vegetariantimes.com/recipe/lentil-tabouli-soup/ (may not work)