Jana's Pressure Cooker Lentil Ham Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Create a delicious ham broth first and use it to cook the lentils along with herbs and cooked vegetables. The pressure cooker cuts down cooking time, but preserves the flavor of each ingredient. Ingredients:
1 1/2 pounds smoked ham shanks |
10 cups water |
1 tablespoon olive oil |
1 large yellow onion, chopped |
3 carrots, thinly sliced |
2 stalks celery, diced |
2 cloves garlic, pressed |
2 cups lentils |
1 1/4 teaspoons dried thyme |
1 bay leaf |
1 (14.5 ounce) can diced tomatoes |
ground black pepper to taste |
1 teaspoon vinegar, or more to taste |
Directions:
1. Place ham shanks and water in pressure cooker over medium heat. Cover and lock; bring to 15 pounds of pressure, reduce heat to low, and cook for 20 minutes. Release pressure immediately using method recommended by the manufacturer. Remove cooked ham shanks with a slotted spoon; transfer to a bowl to cool. Separate meat from bone. Transfer ham broth to a separate bowl for later use.
2. Heat olive oil in the pressure cooker over medium heat; cook and stir onion, carrots, celery, and garlic until tender and reduced, about 20 minutes. Add lentils, 8 cups ham broth, thyme, and bay leaf; cover and lock. Bring pressure up to 15 pounds for 6 minutes; immediately release pressure.
3. Stir tomatoes, ham, black pepper, and vinegar into soup over low heat until heated through.
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