Recipe by skewtour
"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."
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1 1/2 pounds
smoked ham shanks
yellow onion, chopped
carrots, thinly sliced
1 1/4 teaspoons
1 (14.5 ounce) can
ground black pepper to taste
vinegar, or more to taste
Really good soup, and the timing in the recipe is perfect. The vegetables were tender but not mushy or overcooked and the lentils were cooked perfectly as well. I did not use the shanks as directed since I had leftover ham I needed to use up so I used chicken broth and part water instead. I have no doubt the ham shanks and ham broth would be even more flavorful. I will try that next time!
We love this soup. With a few exceptions based purely on personal taste, I followed the recipe. I used all the broth I made with a ham bone. I also added more vegetables then the recipe called for. And finally I used one of my favorite soup tricks, thickening with a little dried instant potato flakes. I use an electric pressure cooker and it took me 2 rounds of 6 minutes each at 20 pounds of pressure to get the lentils tender. YUMMY!
This recipe makes a delicious soup. However, I would offer a word of warning regarding choice of lentils. I've made it twice, following the recipe exactly both times. The first time was perfect; the second time, the lentils were not cooked after 6 minutes in the pressure cooker. After a little research, I think I know why. The first time, I used brown lentils - the most common kind. The second time, I used green lentils (all I could find in the store that day). It turns out that green lentils typically take longer to cook than brown ones, and even when they're done, they're not as soft as the brown ones. The soup was definitely better with brown lentils. Except for that issue, the soup was easy to make and just right for a wintry day.
* Percent Daily Values are based on a 2,000 calorie diet.
Jana's Pressure Cooker Lentil Ham Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 43
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