Pressure-Cooker Greek-Style Lentil Soup Recipe
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Servings: 12 servings (3 quarts).
4 cups water 4 cups vegetable broth 2 cups dried lentils, rinsed 2 medium carrots, chopped 1 small onion, chopped 1 celery rib, chopped 2 garlic cloves, minced 1 teaspoon dried oregano 1 cup chopped fresh spinach 1/2 cup tomato sauce 1 can (2-1/4 ounces) sliced ripe olives, drained 3 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper Optional toppings: Chopped red onion, chopped parsley and lemon wedges
