Lentil soup (Pressure Cooker)

From Food.com

This recipe is really really easy and came out great!

INGREDIENTS

1/2 large onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 carrots, chopped
2 celery ribs, chopped
1 teaspoon ground cumin
4 cups vegetable broth
1 cup dry lentils, rinsed and picked
2 bay leaves

DIRECTIONS

In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
Add the carrots and celery and saute for a minute or two.
Add the ground cumin and stir well (I used crushed cumin seeds)
Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
Cook for 20 minutes.
Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
Remove the bay leaves.
Season with salt and fresh ground pepper to taste.

Mole de Olla

From guiadetacos.com w/ minor tweeks

INGREDIENTS:
• 1 kilogram of beef cut in cubes
• 2 Corns
• 5 zucchini
• ½ Onion
• 3 garlic cloves
• ¼ kilogram of green beans
• 2 epazote stems
• 2 carrots
• 5 Pasilla Chiles
• Salt to taste


DIRECTIONS:

- Soak the chiles until tender, take off the veins and put in a blender with an onion and 1 garlic clove.
- In a Slow Cook on medium: Cook the meat with two gallons of water approximately ¼ of onion and the rest of the garlic and add the chile sauce and salt to taste. Let cook for about 2 hrs.

-Cut the corn in four, slice zucchini, carrots and green beans and add to the meat (after 2 hrs) and let all cook together for 1 more hr aprox
- 5 minutes before all done cooked add the Epazote

Serve hot with lime juice.