Lentil Soup

1.) Sort through the lentils to remove any debris and wash them in a bowl of cold water.

2.) Remove the lentils that rise to the top. Pour through a strainer and allow draining. Place the lentils in a bowl and cover with the red wine and leave to marinate overnight.

3.) The next day transfer the lentils and the liquid to your Fissler pressure cooker with additional 4 cups of cold water, enough to cover them.

4.) Close the pressure cooker and heat at high and continue on the 2nd level (speed level) for 10 minutes. Depressurize your pressure cooker or let it cool down. Add the fine diced vegetables (red pepper, carrot, onion, celery root, and parsley root) and cook for another five minutes on speed level (2nd level).

5.) After depressurizing, season with salt, pepper, paprika, cayenne pepper, vinegar, and sugar.