Lentil Soup (Alfonso's recipe)   I love soups, especially on cold winter days, but I think lentil soup is my all time favorite. I have seen many recipes that are much more elaborate but I keep it simple and it still comes out delicious. I put all the ingredients at once in the pressure cooker but you can also do it in a regular pot although it will take a little longer to cook. Spanish lentils are a bit harder and it is best to soak them in water for about 12 hours before cooking but I have found this is not necessary with American lentils. The short recipe goes pretty much like this: put some lentils with water and pretty much anything else you have in the refrigerator in the pot and cook until done. That is why my lentil soup is never the same twice. But here's my regulation lentil soup: Fill the pressure cooker half way up with water and put it on the stove so it starts to heat. Then add: 300 gr. of lentils 1 medium potato cut in large chunks 1 Tomato cut in chunks 1 large onion peeled and cut in bits 1 green pepper cut in small bits (not essential but nice) 100 gr of red meat cut in small pieces (you can use more or less to suit your taste) (you can also add some chicken if you want) 1 cube of bullion (or 2 small ones) 1 or 2 pieces of garlic peeled and cut in small bits 1 or 2 bay leaves Oil - preferably olive oil - about 50 CC Salt (to taste, I do not use any salt) (You understand that this is not an exact science and you can pretty much add or subtract anything to suit your taste. You can use beans instead of lentils and you have bean soup instead.) Close the pressure cooker and once it starts to whistle, turn the flame down until it barely lets steam out and let it cook for 30 - 40 minutes. Turn the flame out and wait another 10 -15 minutes for it to cool. Make sure there is no pressure in the cooker and open and it is ready to eat. It is a very plain soup and it is just the way I like it but if you prefer you can always add some more spices to suit your taste. It will keep in the refrigerator and reheated the next day it is just as delicious if not more. In Spain many people like to add a squirt of vinegar just as they begin to eat it but I will do this only occasionally. All legumes are very nitritious... I meant nutritious but it is a good word because legumes are loaded with proteins which have nitrogen in their molecules. Legumes are an excelent source of protein, better than animal products and without the saturated fats. Another typical thing is to add white rice once the soup is made and this soup with lentils and white rice is called "moros y cristianos", moors and christians, on account of the intervening colors. Nutritionally, if you prepare this with little fat, preferably olive oil, it is as balanced as you can get.