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Pantry Basics
Under PressureSeptember 15, 2010 • Posted by Jennifer Perillo
Between homework, shuttling to afterschool activities and playdates, dinner seems to be an elusive task this time of year. Frankly, finding time to cook isn’t just a parenting issue anymore either. A good friend who has no children and works in finance seems to have a never ending workday. So what’s a busy person to do when they want home-cooking to be a regular part of their routine? The answer is as easy as investing in a pressure cooker.
Brisket in under an hour? No problem. Lentil soup in ten minutes? Been there, done that. During my catering and personal cheffing years, I relied on pressure cooking when short on time. Now as a mother and career woman, it gives new meaning to the phrase “time is on my side.”
Lentil Soup
Serves 6
1 tablespoon olive oil
3 medium carrots (5 ounces), diced
1 onion (3.5 ounces), diced
1 clove garlic, crushed
1 cup (225 ml) crushed or pureed tomatoes
2 cups (450 ml) water
Salt and freshly ground pepper, to taste
1 cup (7 ounces) lentils
1 bay leaf
Freshly grated Parmesan cheese, to garnish
- Preheat pressure cooker to saute setting. Add carrots, onions and garlic. Cook 2 minutes, stirring occasionally.
- Add the tomatoes and water; season with salt and pepper. Add the lentils and bay leaf.
- Set the cooker to high pressure for 8 minutes. When done, let the pressure release naturally.
- Serve with freshly grated Parmesan cheese, if desired.
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