Garlic Lover's Lentil Soup

• 1 tablespoon stock
• 1/4 cup garlic coarsely chopped
• 2 cups leeks thinly sliced, (white and green parts)
• 2 large carrots halved lengthwise, and cut into 1/4 inch slices
• 2 large celery stalks diced
• 1/2 pound mushrooms fresh, halved
• 2 cups lentils dried, picked over and rinsed
• 6 cups water boiling
• 1 1/4 teaspoons rosemary leaves dried
• 1 teaspoon thyme dried
• 2 large bay leaves
• 1/4 teaspoon red pepper flakes crushed
• 2 large sweet red bell peppers roasted, seeded and diced
• 1/2 cup parsley leaves minced fresh
• 2 teaspoons balsamic vinegar
• 1 x salt and black pepper freshly ground, to taste

1. Heat broth in pressure cooker over medium-high heat.
2. Add garlic, stirring continually, adding more water if necessary to keep from burning.
3. After a minute or two, add leeks and continue cooking, still stirring for another minute.
4. Add the carrots, celery, mushrooms, lentils, boiling water, rosemary, thyme, bay leaves, and red pepper flakes.
5. Lock lid in place.
6. Over high heat, bring to a high pressure.
7. Lower the heat just enough to maintain high pressure and cook for 7 minutes.
8. Allow the pressure to come down naturally or use a quick-release method.
9. Remove the lid, tilting it away from you to allow any excess steam to escape.
10. If the lentils are not quite tender, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the lentils are done.
11. Remove the bay leaves.
12. Stir in the roasted red bell peppers, parsley, just enough vinegar to bring up the flavors, and salt and pepper to taste.

stock, garlic, leeks, carrots, celery, mushrooms, lentils dried, water boiling, rosemary, thyme, bay leaves, red pepper, sweet red bell peppers, parsley, balsamic vinegar, salt

Taken from recipeland.com/recipe/v/garlic-lovers-lentil-soup-43284 (may not work)