Red Lentil & Spinach Soup

INGREDIENTS

3 large carrots, peeled

2   stalks celery

1 medium onion

1 tbsp (15 mL) olive oil

2 garlic cloves

4 cups (1 L) vegetable stock

1 cup (250 mL) uncooked red lentils, rinsed

1 tsp (5 mL) ground cumin

1   bay leaf

½ tsp (2 mL) each salt and black pepper

5 cups (1.25 L) fresh baby spinach leaves

½ cup (125 mL) canned coconut milk

½   lime

DIRECTIONS

1. Slice the carrots and celery with the Simple Slicer on the No. 3 setting.

2. Cut the onion into chunks and place them in the Manual Food Processor; process until coarsely chopped.

3. Set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Add the carrots, celery, onion, and garlic pressed with the Garlic Press. Cook uncovered for 4 minutes, stirring frequently.* Press CANCEL.

4. Add the stock, lentils, cumin, bay leaf, salt, and pepper. Lock the lid and select the SOUP/STOCK setting. Adjust the time to 10 minutes and press START.

5. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

6. Carefully remove the bay leaf. Stir in the spinach, coconut milk, and juice from the lime pressed with the Citrus Press.* Let the mixture stand, covered, for 5 minutes before serving.

Cook's Tips:

Red lentils start out red, but turn pale yellow as they cook. They have a subtle flavor that complements the cumin, coconut, and lime in this soup.

Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.