An easy soup that can be ready in 30 minutes or less if using a Kuhn Rikon Stock Pot Pressure Cooker.
Makes about 6 servings.
1 (15 oz) can diced tomatoes (I used the ones seasoned with garlic and basil)
1/3 cup uncooked green lentils
1/3 cup uncooked barley
2 carrots sliced
2 stalks celery sliced
Using the can from the tomatoes to measure,
1 can of vegetable broth
1 can of water
Celtic sea salt and pepper to taste
Combine all ingredients in a 5-liter or larger pressure cooker, heating on high heat while combining the ingredients. Lock the pressure lid into place. Bring pressure up to second red ring. Reduce heat and pressure for 18 minutes. Natural or quick release the pressure.
(Source: Sue Becker of Bread Beckers)