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Lentil Soup
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Prep: 10 mins   Cook: 15 mins
Servings: 4
Difficulty:  5 of 10
· 10.5 Ounce(s) Lentils (300 grams) 
· 13 Ounce(s) Red wine (400 ml) or 4 Teaspoon(s) vinegar in 350 ml water
· 2 Potatoes peeled and diced
· 1 Large carrot finely diced
· 1 Onion finely diced
· 3.5 Ounce(s) celeriac (celery root) finely diced (100 grams)
· 1 Parsley root finely diced
· 1 Pinch cayene pepper or 1 Dash tobasco
· 1 Teaspoon(s) Red wine vinegar (use an additional 1t if needed)
· 1 Teaspoon(s) sugar 
Step 1: Wash the lentils in a sieve, drain well, put the lentils into a bowl, cover with red wine and leave to soak overnight.

Step 2: Place the lentils in your pressure cooker with 1 litre of water. Close the cooker in accordance with the instructions. Set the main control valve to level II and place on high heat. When the first ring becomes visible, reduce the heat supply. The cooking time of about 10 minutes starts when the second ring becomes visible.

Step 3: At the end of the cooking time, release the steam in accordance with the instructions, shake once and open.

Step 4: Add the vegetables to the lentils. Close the cooker and cook on setting II for another 5 minutes. Release the steam in accordance with the instructions, shake once and open. Season with the spices, red wine vinegar and sugar.


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