Spiced Chicken Soup; Moroccan Lentil Soup (V) - Mellerware Juno Manual De Instrucciones

Spiced Chicken Soup

INGREDIENTS
Serves 6-8
• 225g Italian sausage, casing removed,
crumbled
• 3/4 cup (175 ml) diced onion
• 1/2 cup (125 ml) pearl barley
• 3 cloves garlic
• 12 cups (2.8 l) chicken stock
• 1 chicken breast, split with bone
• 1/2 cup (125 ml) parsley, chopped
• 2 cups (500 ml) chickpeas, including juice
• 225 to 450g fresh or frozen spinach
• 1 cup (250 ml) mild to medium salsa
• 2 tablespoons (30 ml) canola or olive oil
• 1 cup (250 ml) lentils
METHOD
Place 1 tablespoon (15 ml) canola or olive oil
in a pot. Cook sausage, drain, and set aside.
Add 1 tablespoon (15 ml) canola or olive oil to
a pot and sauté onion and garlic. Do not brown.
Add barley to the pot and mix for 1 minute.
Add contents of pot, browned sausage, lentils,
chicken breast and barley to the pressure
cooker. Then add enough chicken stock to
cover ingredients in the pressure cooker. Lock
the lid in place and set to the suggested setting
and adjust time. Release pressure by adjusting
release valve. Open the pressure cooker.
Remove chicken, shred meat and return to
cooker. Add remaining chicken stock, beans,
spinach and salsa to soup mixture and heat for
10 min.
Suggested time: 10 min
Suggested setting: soup
44

Moroccan Lentil Soup (V)

INGREDIENTS
Serves 4
• 2/3 cup (150 ml) brown lentils, washed
• 2 teaspoons (10 ml) olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, chopped
• 1 tomato, chopped
• 2 carrots, chopped
• 1 teaspoon (5 ml) ginger
• 1/2 teaspoon (2 ml) ground cumin
• 1/2 teaspoon (2 ml) ground coriander
• 1/2 teaspoon (2 ml) pepper
• 1/2 teaspoon (2 ml) cinnamon
• 1/2 teaspoon (2 ml) pepper flakes or chili
powder
• salt and pepper, to taste
• lime juice
METHOD
Heat the oil in a pot or frying pan and sauté
the onion and garlic for a minute (onion should
be soft but not brown). Add the spices and
sauté for another minute. Add the contents
of the pot to the pressure cooker. Add the
bell pepper, carrot, tomato and lentils. Add
enough water to completely cover the lentils.
Lock the lid in place and set to the suggested
setting and adjust time (see below). Once
cooked, allow pressure to drop by releasing the
pressure valve and remove the lid. Add salt as
necessary. Serve in bowls, with a squeeze of
lime juice on top, and bread on the side.
Suggested time: 10 min
Setting: soup