Lentil Soup; Summer Minestrone - Cuisinart CPC-400 Serie Manual Del Usuario

the soup, slowly add in the tempered egg mixture.
Sprinkle with freshly ground black pepper and
garnish with a pinch of chopped parsley or dill
before serving.
Nutritional information per serving (1 cup):
(for Quick Chicken Soup)
Calories 379 (56% from fat) • carb. 11g • pro. 30g
fat 23g • sat. fat 7g • chol. 0mg • sod. 135mg
calc. 36mg • fiber 1g

Lentil Soup

Simple, yet satisfying. This cool weather favorite
is ready in no time with the pressure cooker!
Makes 8 cups
1 tablespoon olive oil
1 medium onion, finely chopped
1 carrot, cut into ¼-inch dice
2 garlic cloves, thinly sliced
1 small bay leaf
1 pound dried brown lentils
5 cups vegetable or chicken broth
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon fresh lemon juice
1. Put the oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
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Once oil is hot, add the onion, carrot and
garlic. Stir vegetables and cook until soft and
fragrant, about 5 minutes.
2. Add the bay leaf, lentils and broth to the
cooking pot. Secure lid and select High
Pressure. Set time for 8 minutes. When the
audible beep sounds, allow pressure to
release naturally.
3. Once pressure has released completely, the
red indicator will drop. Remove lid and add the
salt, pepper and lemon juice. Discard the bay
leaf. Taste and adjust seasoning as desired.
For variation, stir in chopped fresh spinach and
freshly grated Parmesan when serving.
Nutritional info per cup:
Calories 110 (16% from fat) • carb. 16g • pro. 7g
fat 2g • sat. fat 0mg • chol. 0mg • sod. 515mg
calc. 21mg • fiber 5g

Summer Minestrone

Dried beans cook in a fraction of the time in the
Cuisinart Pressure Cooker – perfect for a quick
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bean soup like the recipe below.
Makes about 6 cups
4 cups vegetable stock (see recipe on
page 17 or store-bought may be used)
½ cup dried white beans (such as
cannellini), rinsed and drained
1 2-inch piece Parmesan rind
1 carrot, cut into ¼-inch slices
1 red potato, cut into ¼-inch cubes
½ cup dried small pasta, such as ditalini
2 stems curly kale, hard stems removed
and discarded, leaves and tender
stems coarsley chopped
½ zucchini, cut into ¼-inch cubes
½ yellow squash, cut into ¼-inch cubes
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
Grated Parmesan, for serving
1. Put the vegetable stock, beans and Parmesan
rind into the cooking pot of the Cuisinart
Pressure Cooker. Secure the lid and select
High Pressure. Set time for 35 minutes. When
the audible beep sounds, allow pressure to
release naturally.
2. Once the pressure has released completely,
the red indicator will drop. Remove lid and
add the carrot, potato and pasta. Secure the
lid and select High Pressure again. Set time
for 5 minutes.
3. When time expires, use Quick Pressure
Release. Remove lid and add the chopped
kale, zucchini and yellow squash. Select
Simmer and cook until kale is wilted and
zucchini is just tender. Discard Parmesan rind.
Stir in salt and pepper and add lemon juice.
Serve with grated Parmesan on the side.
Nutritional information per serving (1 cup):
Calories 202 (9% from fat) • carb. 37g • pro. 9g
fat 2g • sat. fat 1g • chol. 2mg • sod. 472mg
calc. 89mg • fiber 9g
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