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32
being sure not to exceed the max fill line.
Secure the lid again and select Soup. Set the
pressure to High, the time for 5 minutes, and
press Start.
6. When the tone sounds, press the Steam
Release button to quickly release pressure.
7. Taste and adjust seasoning as desired.
Serve with chopped fresh parsley and
grated Parmesan.
Nutritional information per serving (1 cup):
Calories 190 (14% from fat) • carb. 36g • pro. 9g
fat 2g • sat. fat 0g • chol. 0mg • sod. 463mg
calc. 77mg • fiber 8g
Lentil Soup
Simple, yet satisfying. This cool weather favorite
is ready in no time with the Multicooker!
Makes about 10 cups
1 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
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.
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
Vegetarian Bean Chili
The smokiness of the chipotle not only adds a
lot of flavor (and some heat), but an unexpected
richness to the dish, making this a filling, but
healthy, chili.
Makes about 7 cups
2 cups dried beans, soaked overnight,
then drained (a mixture of beans works
well for this dish – black, kidney, navy,
adzuki, garbanzo, etc.)
1 tablespoon olive oil
1 ½-inch piece fresh ginger, peeled and
finely chopped
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground
black pepper, divided
1 bell pepper (yellow or green preferably,
for color), cored, seeded and diced
2 teaspoons chili powder
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 can (28 ounces)
diced tomatoes, drained
2 tablespoons tomato paste
1 chipotle in adobo sauce, puréed with
additional 1 teaspoon adobo sauce
2 cups vegetable broth
Shredded Cheddar or Monterey Jack,
for serving
Fresh cilantro, for serving
1. Put the olive 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 ginger, garlic, and onion with
a pinch each of the salt and pepper. Cook
until softened and the onion is translucent,
about 2 to 3 minutes. Add the bell pepper
and the spices and cook to meld the flavors,
about 3 to 4 minutes. Add the drained beans,
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