As I mentioned in the post, homemade chicken stock is the best option, but the chicken base, which is a paste is a good alternative.
]]>Ruth I wouldn’t soak the lentils- though many beans need to be soaked, lentils do not.
]]>Hi Lena – I’m glad to hear you’re enjoying my site. I think boneless, skinless chicken thighs would work well with this recipe and you could add them with the lentils before pressure cooking. You could also cook large boneless, skinless chicken breasts for 10 minutes and shred them while the orzo is cooking. Let me know if you try it.
]]>Sounds like it was meant to be – thanks Becky!
]]>Hi Donna – you could use the soup button and adjust the time to the time in the recipe if you prefer. I don’t use the pre-set buttons because not everyone has the same preset buttons with the same times. Enjoy!
]]>Amen Patrick.!!!!
Hi Debi – Pressure cookers are the way to go. Especially with the new electric ones, they are full of safety features and less likely to blow up. I had my Mom’s original Presto pressure cooker – the one that my Dad brought home in the 50’s and cooked with it on the stove. When it finally died in 1999 I bought my first electric pressure cooker. Since then in 2012, I bought my 2nd electric pressure cooker.- which is a big 10 quart cooker. I use it for (lentil soup, split pea soup, stews, corned beef, chilies, chicken and dumplings, etc.) almost everything that I cook because it is the only way to get good, fast and healthy meals where you control everything. It is also great because now that there is just me at home, I can freeze so many meals to heat up later when I don’t feel like cooking. You really need to invest in one.
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