Pressure Cooker Vegan Lentil Soup

On the myriad cooking shows I watch they often use pressure cookers. I've often wondered to myself if I need one and if I did have one, what exactly I would make with it. 

I never did buy one for myself. I always figured I had the time to wait for the same thing to happen via the stovetop. 

But for some strange reason, my mother bought one. She doesn't even like to cook. Perhaps that factored into her decision. 

When she fell ill, I found myself with the desire to make good use of this appliance on her behalf. It felt therapeutic to create sustenance from this device that she'd bought so soon before she'd become sick. 
Since it's summer and hot, I thought to myself, I can make a complex broth based soup without making the house hot simmering it on the stovetop for a long time. 

My absolute favorite soup meal is lentil soup. It's just the ultimate vegan chicken noodle soup analog. It's the food of memories, childhood and comfort. It will give you a big hug. 

Thank…

Mango Salsa

A little bit of heat and a little bit of sweet. This simple little condiment really wakes up salads, sandwiches and rice. A little bit packs a big punch of flavor.

I don't usually choose fruits to work with in my dishes, but recently I've begun to explore the savory applications of sweet fruits. I've discovered that it's a dynamic taste combination that has a lot of satisfying and exciting flavor sensations to offer.

Go fruit!

Salsa
1 large mango, diced
1 cup red onion, diced
1/2 cup colorful bell pepper, diced
1 jalapeno, minced
3 cloves garlic, sliced thin

Dressing
1/4 cup hot sauce
2 tsps spicy mustard
1 tbl olive oil
1/2 cup fresh cilantro
2 tsps salt
2 tsps dry basil
1 tsp black pepper

Whisk together dressing components. Add salsa components. Toss to coat. Refrigerate several hours before serving.