Lentil Soup; Vegetarian Bean Chili - Cuisinart CPC-600N1 Serie Manual Del Usuario

1 teaspoon dried basil
1 pound dried cannellini or
white beans, rinsed
1 bay leaf
6 cups water
4 cups vegetable broth
2 cans (14 ounces each) diced tomatoes
with juice
1½ teaspoons kosher salt
1½ cups tubetti, small macaroni or small
shell pasta
Chopped fresh parsley
Freshly grated Parmesan
1. Put the olive oil into the cooking pot of the
Cuisinart Pressure Cooker and select Sauté.
®
Add the onion, carrot, celery and garlic and
sauté until fragrant and soft, about 5 minutes.
Add the oregano, basil, beans, bay leaf and
water. Secure the lid and select High Pressure.
Set the time for 30 minutes. When the tone
sounds, allow pressure to release naturally.
2. Once pressure is completely released,
the red indicator will drop. Remove the lid.
Add the broth, diced tomatoes, salt and pasta.
Secure the lid and select High Pressure. Set
the time for 5 minutes. Once time expires, use
Quick Pressure Release.
3. Taste and adjust seasoning as desired.
Serve with chopped fresh parsley and grated
Parmesan on the side.
Nutritional information per serving (1 cup):
Calories 246 (11% from fat) • carb. 46g • pro. 11g
fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg
calc. 111mg • fiber 12g

Lentil Soup

Simple, yet satisfying. This cool
weather favorite is ready in no time with
the pressure cooker!
Makes 8 cups
1 tablespoon olive oil
1 medium onion, finely chopped
1 carrot, cut into ¼-inch dice
2 garlic cloves, thinly sliced
1 bay leaf
1 pound dried brown lentils
5 cups vegetable or chicken broth
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon fresh lemon juice
1. Put the oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
®
Once oil is hot, add the onion, carrot and
garlic. Stir vegetables and cook until soft and
fragrant, about 5 minutes.
2. Add the bay leaf, lentils and broth to
the cooking pot. Secure lid and select
High Pressure. Set time for 8 minutes.
When the tone sounds, allow pressure to
release naturally.
3. Once pressure has completely released,
the red indicator will drop. Remove lid and
add the salt, pepper and lemon juice. Discard
the bay leaf. Taste and adjust seasoning as
desired.
For variation, stir in chopped fresh spinach and
freshly grated Parmesan when serving.
Nutritional information per serving (1 cup):
Calories 110 (16% from fat) • carb. 16g • pro. 7g
fat 2g • sat. fat 0mg • chol. 0mg • sod. 515mg
calc. 21mg • fiber 5g

Vegetarian Bean Chili

The smokiness of the chipotle not only
adds a lot of flavor (and some heat), but an
unexpected meatiness to the dish, making this a
filling, but healthy, chili.
Makes about 7 cups
¾ lb. (2 cups) dried beans, soaked overnight,
then drained (a mixture of beans works
well for this dish – black, kidney, navy,
adzuki, garbanzo, etc.)
1 tablespoon olive oil
1 ½-inch piece fresh ginger, peeled and
finely chopped
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground
black pepper, divided
1 medium bell pepper (yellow or green
preferably, for color), cored, seeded
and diced
2 teaspoons chili powder
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 can (28 ounces) diced
tomatoes, drained
2 tablespoons tomato paste
1 chipotle in adobo sauce, puréed with
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