This is my favourite soup and one for the pressure cooker. I think its success is due to the smoky flavour from the bacon, which comes from an organic butcher. Maybe it wouldn\’t work so well with other (unsmoked) bacon, I don\’t know.
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 cup (about 500g) bacon, diced
- 1 heaped tbs Dijon mustard (do not omit)
- half tbs sweeet paprika
- 6 – 10 tomatoes (whatever you\’ve got), chopped
- 5 cups stock (1 stock cube) (or swap in some white wine if you have it)
- 2 sweeet potatoes, chopped
- 8 tbs red lentils (though pearled barley would probably work well also)
- salt and pepper to taste (wait until after you taste it because the bacon will already be salty)
- optional: some celery, chopped
- Fry the onion, garlic and bacon
- Add mustard, sweet paprika and tomatoes
- Add celery, lentils, sweet potato (if using) and stock
- Pressure cook on high for 15 minutes. Quick release.
- Pulse with stab mixer.
- Season with salt and pepper and serve with toasted panini bread