Moroccan Lentil Soup (V); Greek Tomato Soup - Mellerware JUNO Manual De Instrucciones

pressure cooker. Then add enough chicken stock to
cover ingredients in the Mellerware pressure cooker.
Lock the lid in place and set to the suggested setting
and adjust time. Release pressure by adjusting
release valve. Open the Mellerware 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

Moroccan Lentil Soup (V)

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
Directions:
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 Mellerware 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

Greek Tomato Soup

Serves 4
• 900g piece of beef suitable for soup, such as chuck
• 2 beef knuckle bones
• 4 cups (1 l) water
• Salt and freshly ground pepper, to
taste
• 3 cups (750 ml) crushed tomatoes
• 1 celery stalk
• 2 large carrots, peeled
• 1 leek, very well washed
• 2 sprigs parsley
• 4 very small red waxy potatoes, well-scrubbed with
skin still on
• 2 cups (about150g) very fine noodles
• Grated parmesan cheese
Directions:
Place the beef (in one piece) and the beef bones in
the Mellerware pressure cooker. Pour in the water,
season with salt and pepper. Lock the lid in place and
set to suggested setting and adjust time. Once cooked,
allow pressure to drop by releasing the pressure valve
and remove the lid. Add all the remaining ingredients
except the noodles and cheese (remove the bones if the
Mellerware pressure cooker is too full). Lock the lid in
place and then cook for an additional10 minutes. Allow
pressure to drop by releasing the pressure valve and
remove the lid. Meanwhile, bring salted water to a boil
in a pot. Add the noodles. Cook briefly until done. Drain
and reserve.Transfer the meat, potatoes, carrots, leek and
celery from the Mellerware pressure cooker onto a warm
platter. Discard the bones. Strain the remaining liquid,
pressing with the back of a wooden spoon to extract as
much liquid as possible. Discard what remains in a sieve.
Mix the noodles into the soup and served with grated
cheese. In individual dishes, arrange portions of the meat
and vegetables, and serve at the same time as the soup.
A hearty mustard is excellent for the meat and vegetables.
Suggested time: 10+10 minutes
Suggested setting: soup
Humus (V)
• 3/4 cup (175 ml) dried chickpeas
• 1/3 cup (75 ml) canola oil
• 1/3 cup (75 ml) extra virgin olive oil
• 1/3 cup (75 ml) tahini
• 1/3 cup (75 ml) water
• 4 tablespoons (60 ml) lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon (2.5 ml) cumin
• Salt to taste