Vermouth-Laced French Lentil Soup With Two Celeries

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   ["In pressure cooker, saute pancetta in olive oil until it begins to brown. Add onion and celery heart and saute until nicely browned.

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   Without removing what's in the pan, deglaze the pan thoroughly with vermouth, then add all remaining ingredients. Bring to high pressure and cook for 15 minutes. You can use either a natural or quick release. Adjust salt and pepper to taste.", "If you're not using a pressure cooker, follow all the directions using a small stockpot. Cook until the lentils and celeriac are tender, about 25-30 minutes."]

* Per serving · 4 servings · Values may vary.

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