Summary

Ingredients

• 1 cup lentils, green, small, unpeeled
• 4 cup water, cold
• 2 medium onion (s), quartered
• 5 clove (s) garlic, halved
• 4 bay leaves
• oregano
• olive oil
• salt
• Red wine vinegar
• Kalamata olives
• Sardines, salted, from the glass or from the Greek

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Instructions

1. Lentils, water, onions, garlic, bay leaves, oregano and a small dash of olive oil
2. Put in the pressure cooker, close and set the pressure to the second level. When the pressure has built up, cook on the lowest setting for 14 minutes and turn off the stove. Leave the pot on the stove until the pressure has relieved. Then open the pot and add salt immediately. It`s okay if the lentils look overcooked. Let the lentil soup stand for half an hour.
3. Then drizzle with a little olive oil and red wine vinegar on the plate, serve with Kalamata olives, salted sardines (not for vegans) and fresh, Greek crust bread.
4. Tip: This lentil soup tastes even better the next day cold out of the fridge. It`s very refreshing in summer.
5. 250 Kcal per serving.