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Ratatouille Lentil Soup
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 medium eggplant (unpeeled), cut into 1/2-inch cubes (about 4 – 5 cups)
- 1 lb ground Italian sausage (optional)
- 1 zucchini, cut into 1/2-inch-thick half-moons (about 3 cups)
- 1 medium yellow onion, chopped (about 2 cups)
- 2 tablespoons minced garlic (about 6 garlic cloves)
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 8 cups Knor Tomato broth (Chicken or Vegetable broth can be substituted)
- 1 (14.5-ounce) can crushed tomatoes
- 1 cup uncooked French green lentils, rinsed
- 1 (12-ounce) jar roasted red bell peppers, drained and coarsely chopped
- salt to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 cup loosely packed fresh basil leaves, plus more for garnish
- 1 tablespoon balsamic vinegar
Directions – Stove Top
- Heat 3 tablespoons oil in a large pot over medium-high. Add eggplant and sausage ; cook, stirring occasionally, until eggplant starts to soften and sausage browns, about 5 minutes, adding additional oil if eggplant begins to stick to pot. Add zucchini, onion, and remaining 2 tablespoons oil. Reduce heat to medium, and cook, stirring often, until onions are translucent and zucchini are crisp-tender, 6 to 8 minutes. Add garlic and oregano; cook, stirring occasionally about 1 minute.
- Stir in tomato paste; cook, stirring constantly, until color darkens to a rusty red, about 2 minutes. Add vegetable broth, crushed tomatoes, lentils, roasted red bell peppers, and black pepper; bring to a boil over high heat. Reduce heat to low, and simmer, uncovered, stirring occasionally, until lentils are tender, 40 to 45 minutes. Remove from heat.
- Add basil and vinegar; stir until basil is wilted, about 30 seconds. Season with additional salt and black pepper to taste. Drizzle with olive oil, and garnish with basil leaves. Serve hot.
Directions – Pressure Cooker with Sauté Feature
- Plugin the Pressure Cooker and push the Sauté button.
- Press the temperature button and set temperature to 250 F or 160 C.
- When the pressure cooker comes to temperature, heat 3 tablespoons of olive oil. Add eggplant and sausage; cook, stirring occasionally until eggplant starts to soften and sausage browns, about 5 minutes. Add additional oil if eggplant begins to stick to pot. Add zucchini, onion, and remaining 2 tablespoons oil. Cook, stirring often, until onions are translucent and zucchini are crisp-tender, 6 to 8 minutes. Add garlic and oregano; cook, stirring occasionally about 1 minute.
- Stir in tomato paste; cook, stirring constantly, until color darkens to a rusty red, about 2 minutes. Add vegetable broth, crushed tomatoes, lentils, roasted red bell peppers, and black pepper.
- Press the cancel button on the pressure cooker.
- Place the lid on the pressure cooker and turn to lock.
- Place the vent/pressure switch in the pressure position.
- Press the pressure button on the pressure cooker.
- Adjust the time to 10 minutes and press start. Note: Natural Release
- When the pressure cooker has released all pressure, remove the lid.
- Add basil and vinegar; stir until basil is wilted, about 30 seconds. Season with additional salt and black pepper to taste. Drizzle with olive oil, and garnish with basil leaves. Serve hot.