An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe here.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.
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|Serving Size: 1 serving (827g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 77 (15%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 19.2mg||6 %|
|Sodium 946.7mg||33 %|
|Potassium 1410mg||37 %|
|Total Carbohydrate 69.1g||20 %|
|Dietary Fiber 22.9g||92 %|
|Sugars, other 46.1g|
|Protein 35.7g||51 %|
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Calories per serving: 507
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