2 c. dry lentils
1 tbsp. salt
1/4 c. vegetable oil
2 lg. carrots
1 lg. onion
1 clove garlic
3/4 c. chopped celery
1 (10 oz.) pkg. frozen spinach, thawed
6 oz. 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.