1 tablespoon butter or oil 2 cups dried lentils -- picked over & rinsed 1/2 cup pearl barley -- picked over & rinsed 6 cups water 3/4 teaspoon ground coriander 1/4 teaspoon ground cloves 1 cup pitted prunes -- halved 3 ripe pears, peeled, cored -- cut in large chunks 1 teaspoon salt -- or to taste serve 6 to 8 The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary. Heat the butter in the cooker and stir in the lentils and barley. Add the rema ining ingredients except the salt. Lock the lid in place and over high heat br ing to high pressure. Adjust the heat to maintain high pressure, and cook for 20 minutes. Let the pressure drop naturally or use a quick release method. Re move the lid, tilting it away from you to allow any excess steam to escape. Ad d salt to taste and serve.
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