Lentil Soup

Makes about 10 cups

      tablespoon olive oil
1    medium onion, finely chopped
1    medium celery stalk, finely chopped
1     medium carrot, peeled and cut into
       ¼-inch dice
2     garlic cloves, smashed
¼    teaspoon ground cumin
¼    teaspoon freshly ground black pepper
¾    teaspoon kosher salt, divided
1     pound dried brown lentils
6     cups vegetable or chicken broth
1     bay leaf
1     can (15.5 ounces) crushed tomatoes
1     tablespoon fresh lemon juice

Nutritional information per serving (1 cup):
Calories 204 (9% from fat) • carb. 33g • pro. 14g fat 2g • sat. fat 0mg • chol. 0mg • sod. 606mg calc. 49mg • fiber 15g

1. Put the oil into the cooking pot of the
Cuisinart® Multicooker. Select Sauté/Brown.
Set the temperature to Low and press Start.
2. Once the unit is preheated and the oil is
hot, add the onion, celery, carrot, garlic,
cumin, pepper, and a pinch of the salt. Stir
vegetables and cook until soft and fragrant,
about 5 minutes. Press Stop.
3. Add the lentils, broth, bay leaf, and crushed
tomatoes. Secure lid and select Soup. Set the
pressure to High, the time for 12 minutes, and
press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once pressure is completely released,
carefully open the lid and add the remaining
salt and lemon juice. Discard the bay leaf.
Taste and adjust seasoning as desired.
6. If the soup is too thick for your liking, stir in
additional broth while unit is on Keep Warm