Showcasing the PRESSURE COOKER Bob's Special !

Olive Oil 5 cloves garlic large onion - diced 1 parsnip peeled and chopped 6 oz lentils - dried 1 oz blackeyed peas - dried 1 oz pearl barley Rosemary Bay leaf Handful of Dried mushrooms 6 generous cups chicken stock 2 cups fresh spinach chopped Juice of a lemon

Olive oil to wet the pan. Heat on saute and add 5 smashed cloves of garlic and 1/2 large onion, diced. Add 1 parsnip, peeled and chopped. After this sauts for 4-5 minutes, add 6oz lentils, 1 1/2 oz each black-eyed peas and pearl barley. Add a pinch of rosemary, one bay leaf, a small handful of dried mushrooms and 6 generous cups of chicken stock. Pressure cook on "high pressure" for 8 minutes and let pressure release naturally. Before serving, add juice of one lemon (freshly squeezed!) and 1-2 cups fresh spinach (chopped.)

Enjoy