Rinse the lentils and place in a pressure cooker nsert container; add 1 1/2 ccups water, one bay leaf and 1/8 tsp whole black pepper. Place it on the rack and cook 3-4 min at full pressure. Allow pressure to release normally.
Meanwhile, prepare the vegetables. Slice the carrots, and chop the onions, celery and garlic
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In a 4 quart saucepan//wok, heat 1 tsp oil; add remaining bay leaf; and peppercorns and cumin seeds;
Add the chopped vegetables; stir, cover an cook for 3-4 min on medium heat,
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Meanwhile, chop the tomatoes.
Add the tomatoes and pasta shells to the sauteed vegetables. Add salt, stir, cover and cook for 6-7 min on low-medium heat. The pasta absorbs all the flavors while it cooks.
Stir 2-3 times along the way, to ensure it doesn't burn on the bottom. Also set a pot of water to boil on the side.
Add about 2 cups of hot water to the vegetable-pasta mixture; add remaining seasonings and simmer on low heat, uncovered, for about 5 -6 min.
By this time, the pressure from the cooker should be released. Ideally, the lentils should be fully cooked but not become mushy. this can be a bit tricky, because lentils cook so easily. However, if the lentils do become a little mushy, it's still OK.. The final texture of the soup will be a bit different, but it will still be delicious.
Add the cooked lentils to the simmering vegetables and pasta. Transfer the residual lentils and cooking liquid from the cooking container by swirling with 1/2 cup of hot water. Add this to the soup. Add more hot water as needed (about 1/2-1 cup) to adjust the consistency of the soup, but don't make it too watery at this stage. You can add more water at the end if you think it is too thick.
Stir and taste a spoonful. Adjust salt and spice level as desired. Simmer on low-medium heat for 6-7 min
If the soup has thickened too much, add a little hot water. Drizzle olive oil on the hot soup and add paprika. Gently stir the paprika into the oil with a spoon/fork. This adds a rich color and flavor to the soup. Turn heat off if not serving immediately. Bring to a boil just before serving.
Ladle into bowls and serve with the prepared garnish options: Cilantro, Parsley, green onions, Asiago cheese, chili oil, Garlic-Parmesan croutons. Also put out warm slices of a crusty baguette, along with butter.
Enjoy your hearty and delicious meal!