Create a delicious ham broth first and use it to cook the lentils along with herbs and cooked vegetables. The pressure cooker cuts down cooking time, but preserves the flavor of each ingredient.
Ingredients
- ½ pounds smoked ham shanks: 1 piece
- water: 10 cups
- olive oil: 1 Tbsp
- yellow onion: 1 piece (chopped)
- carrots: 3 piece (sliced)
- stalks celery: 2 piece (diced)
- garlic, pressed: 2 clove
- lentils: 2 cups
- ¼ teaspoons dried thyme: 1 piece
- bay leaf: 1 piece
- tomatoes: 1 can (14.5 ounce can, diced)
- ground black pepper: (to taste)
- vinegar: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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Place ham shanks and water in pressure cooker over medium heat. Cover and lock; bring to 15 pounds of pressure, reduce heat to low, and cook for 20 minutes. Release pressure immediately using method recommended by the manufacturer. Remove cooked ham shanks with a slotted spoon; transfer to a bowl to cool. Separate meat from bone. Transfer ham broth to a separate bowl for later use.
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Heat olive oil in the pressure cooker over medium heat; cook and stir onion, carrots, celery, and garlic until tender and reduced, about 20 minutes. Add lentils, 8 cups ham broth, thyme, and bay leaf; cover and lock. Bring pressure up to 15 pounds for 6 minutes; immediately release pressure.
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Stir tomatoes, ham, black pepper, and vinegar into soup over low heat until heated through.
