First Freeze French Lentil Soup

Finished lentil soup does not photograph well so able is a picture of the uncooked soup…

Brrr…A hearty soup was the perfect way to go for dinner last night for a last-minute dinner in front of a fire on the porch (great price on a fire table last year), lentil soup, herbed artichoke french bread, and a great bottle of wine with a red kerchief tied around the neck of the bottle from the wine cabinet, “Fazzoletto Barbera Passitorather than a chardonnay or Pinot Noir.

You may have a favorite recipe, I tend to head to a Julia or Jacques version they never fail me even when adapting the recipe and I’ve seen some over the top versions finally determining that less is better when it comes to a great bowl of French lentil soup…

Notes: of course I didn’t have lamb stock so I used 1 pod of chicken and beef stock concentrate and 6 cups of water, also 1 +1/2 cups Fresh lentils, 1 celery heart with leaves, and 1/2 of a large can of diced tomatoes.

Instant pot instructions:

Sauté onion and garlic in the IP in 2 tablespoons oil until fragrant and tender, about 2-3 minutes.  (Or cook in a dutch oven on the stove, over medium-high heat)

Add the veggies, spices. Saute 4-5 more minutes. Add the tomato paste and brown it a bit. Add the tomatoes and their juices, stock, and water, scraping up any browned bits. Add the lentils, stir and cover, setting the Instant pot to Pressure Cook on Normal for 12 minutes. (Alternately if cooking on the stovetop, bring to a simmer and cover, simmering on low for 20-25 minutes)

Allow pressure to release either manually or naturally.