1 clove garlic
1 med. onion
3 celery ribs
3 carrots
2 tomatoes
2 c. beef broth
3 c. water
1 1/2 tsp. wine vinegar
1 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper
Pinch of dry thyme
10 oz. of lentils

In a 4 quart pressure cooker wash lentils in cold water and drain. Chop garlic, onion, celery, carrot and tomatoes and add to lentils together with beef broth and water, vinegar, salt, pepper and paprika and thyme. Cover cooker and lock lid. Place over high heat, then as soon as second ring on pressure indicator is visible, reduce heat and stabilize with third ring just showing. Cook for 20 minutes. Lift basket to drain solids and puree in food processor.