Adapted from Better Homes & Gardens' Two-Pea Soup
Ingredients
1 large onion, finely diced
4 medium carrots, sliced in thick coins
2 stalks celery, finely diced
3 cloves garlic, minced
1 T. olive oil
1 c. dry French Green lentils, rinsed and drained
2 lbs. meaty smoked pork hocks or remainder of ham
1 c. dry white wine
5 c. water
6 T. Chicken Better Than Bullion
1/4 t. fresh ground black pepper
1 bay leaf
16 oz. frozen petite green peas
1/3 c. packed fresh Italian (flat-leaf) parsley leaves
2 T. fresh lemon juice
Directions for Pressure Cooker
Heat a large pressure cooker on medium-high, add the olive oil, and sauté the vegetables. Add the lentils, ham, water, wine, bullion paste, and spices. Seal and cook according to pressure cooker instructions for French green lentils. Stir in lemon juice and frozen peas. Garnish with parsley.
Nutrition
Servings 6.0
| Amount Per Serving | |
| calories 340 | |
| % Daily Value * | |
| Total Fat 7 g | 11 % |
| Saturated Fat 1 g | 7 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 13 mg | 4 % |
| Sodium 906 mg | 38 % |
| Potassium 129 mg | 4 % |
| Total Carbohydrate 43 g | 14 % |
| Dietary Fiber 16 g | 64 % |
| Sugars 11 g | |
| Protein 17 g | 35 % |
| Vitamin A | 158 % |
| Vitamin C | 47 % |
| Calcium | 7 % |
| Iron | 20 % |
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