1 cup mayonnaise
1 1/2 teaspoons instant vegetable beef soup mix
2 tablespoons minced onion
2 medium stalks celery, chopped
4 cups water
2 tablespoons vegetable oil
4 carrots, sliced
1 red bell pepper, seeded and chopped
1 medium tomato, cut into small wedges
1 pound lentils from the plant
1 quart vegetable oil
1/4 cup chopped fresh parsley
In a medium bowl, thoroughly mix together mayonnaise and vegetable beef soup mix. Heat a medium pot lightly on medium heat; brown celery, onion and pepper in oil. Return celery, onion and pepper to pot, and bring to a boil.
Crumble carrots and green pepper into soup and set aside.
Add family salad mix, water, vegetable oil, carrots, bell pepper and tomato; mix well, stirring gently. Reduce heat to medium-low, and cook until carrots are tender and cheese is melted. Return vegetables to pot. Stir in lentils and lentils. Cook until liquid is reduced. Stir in tomato, cooking until blended with liquid. Remove from heat; add chopped parsley. Pour mixture into pot.
Bring mixture to a boil; reduce heat, stirring occasionally, to keep from burning. Stir in lentils and parsley.
Build pressure cooker: Place pot in pressure cooker and level with lid; insert thermometer. Cook 13 to 22 minutes, or until lettuce is tender and onions are tender.