This soup is delicious and wholesome, and it contains lots of veggies. Serve it with pita or a good, healthy whole grain bread.
1 tablespoon (15 ml) olive oil
4 stalks celery, washed and sliced
2 teaspoons (10 ml) salt
1 teaspoon (5 ml) pepper
1 teaspoon (5 ml) turmeric
2 medium onions, chopped
4 garlic cloves, minced
1 teaspoon (5 ml) cumin
1/4 teaspoon (1 ml) ground ginger
1 teaspoon (5 ml) cinnamon 1 pinch saffron
1 bay leaf
1 tablespoon (15 ml) tomato paste
2 medium potatoes, peeled and diced
1 lb (450 g) red lentils
2 quarts (1.9 l) water
1 cup (250 ml) pressure-cooked wheat berries
6 plum tomatoes, cored and diced
Cilantro as garnish
Heat the oil in the pressure cooker and sauté the onion and garlic for a minute (onion should be soft but not brown). Add the celery and cook for a few minutes until softened. Add 1 teaspoon of salt and the other spices, and sauté for another minute. Add tomato paste, potatoes, lentils and water.
Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method and remove the lid. Stir in other teaspoon of salt, wheat berries and tomatoes, and heat through. Garnish with cilantro.
Cook for 5-7 minutes on high pressure. Serves 4.