2 cups of dry lentils 1 tablespoons of salt 1/4 cup of vegetable oil 2 large carrots 1 large onion 1 clove garlic 3/4 cup of chopped celery one 10 ounce package of frozen spinach, thawed 6 ounces of turkey ham, cured
Pick over and wash lentils. Add salt and vegetable oil and water to cover the lentils generously; soak overnight. Do not omit the salt or oil because foaming may result, causing a safety hazard in the pressure cooker. Most of the salt and oil will run off when lentils are drained. Drain lentils.
Combine all ingredients in pressure cooker; add fresh water to cover, plus 2 inches. (In no case should the contents of the pressure cooker pass the maximum capacity line, see your owner's manual.) Secure the cover, and make sure the pressure gauge is in place; bring cooker to pressure according to instructions, then time cooker for 18 minutes. Allow pressure to drop of its own accord. Calories: 274. Protein: 21 grams. Fat: 5 grams. Cholesterol: 16 mg. Sodium: 883 mg.
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