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Quick Red Lentil Soup

by Maren Ketcham
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Cup Red Lentils
1 ½ Quarts Water
1 Tablespoon Oil
1 Small Onion
2 Small Cloves Garlic
1 Stalk Celery with Leaves
1 Teaspoon Dried Sweet Basil
1-2 Tablespoon Fresh Lemon Juice
1 ½ - 2 Teaspoon Salt, to taste
1 Teaspoon Worcestershire Sauce

Rinse lentils very carefully in several changes of water. Put lentils and water in pressure cooker and bring to a boil while preparing vegetables. Finely mince onion and celery (a processor works great) and crush the garlic. When water boils, skim off any foam that rises. Add oil, vegetables and basil. Lock down pressure cooker; bring up to pressure and cook 25 minutes. When pressure drops, add lemon juice, salt and Worcestershire, stir and serve. We like this to accompany (and compliment) spicy rice dishes, and also for breakfast with toast.