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The Green Life: Good Eats

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January 22, 2008

Good Eats

Looking for ways to save money--and energy? Try making your next meal in a pressure cooker. In this recipe, fire-roasted crushed tomatoes add extra zing.

Shiitake Lentil Soup
2 1/2 cups dried shiitake mushrooms
1 1/2 large sweet onions, shredded or diced
5 carrots (4 shredded, 1 sliced)
3 celery stalks, sliced
28 oz. can of fire-roasted crushed tomatoes
2 heaping tablespoons garlic powder
1/4 cup uncooked wild rice
1/2 cup uncooked brown rice, basmati or long grain
3/4 cup dried lentils
3/4 cup red wine
7 cups chicken or vegetable broth

The day before you make the soup, cover the mushrooms in two and a half cups of water and soak them overnight in the refrigerator. The next day, slice the mushrooms and trim off the stems (reserving any remaining liquid). Saute the onions, carrots, and celery in a few tablespoons of canola oil in the pressure cooker with the lid off. Once the onions have turned clear and the vegetables are getting soft, add the rest of the ingredients, including the mushrooms and remaining soaking water. Seal the lid and turn the heat on high. When the pot starts whistling loudly, lower the heat until it produces a low, steady hissing. Cook for an hour, then turn off the heat and remove the pot from the burner. Let the soup sit for at least 15 minutes, or until the pressure button drops. Stir and serve. For a thinner soup, add a little water. Makes about three quarts. --Wendy Lyons Sunshine

Singlecircle_burgundy_whitearrow_2 Still cookin? Try the author's recipe for Coq-a-Barley Soup.

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