Instructions: 1. Peel, core and cut the 3 ripe pears into large chunks.

2. Heat the butter in the pressure cooker and stir in the lentils and barley. Add the remaining ingredients except the salt. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure, and cook for 20 minutes. Let the pressure drop naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Add salt to taste, and serve.

NOTES : This soup is an elegant and dressed-up version of an old favourite. The thickness of the soup is unpredictable, so stand by with a bit of water or stock to thin it down if necessary. - notes from Lorna Sass

Specific notes about my try: I used grapeseed oil instead of butter. I used green/brown lentils and then wondered whether I should have used the orange type. Not liking cloves much, I used 1/4 teaspoon ground cinnamon. I didnt add salt at the end, but I did add a bit to my serving. I pureed the soup, even though this was not part of the directions. The soup was the texture of cooked oatmeal. The fruits completely hid the taste of the lentils, but I did not mind. I probably should have added water to thin this down to normal soup texture. I will probably make this again.

I wanted to cook something unusual this evening, so I made up a batch of this very sweet lentil soup.

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