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…

Quick Vegan Risotto Recipe

Here's an easy little ristotto dish taht gives that creamy sensation vegan food usually lacks.

2 pints multi color grape tomatoes, halved
1 pint white mushrooms, sliced
2 large shallots, diced
5 cloves garlic
1 jalapeno, minced

1/2 cup arborrio rice
1/3 cup white wine
2 tbls olive oil
1 can garbanzos, plus liquid
1/2 bunch fresh parsley
water, as needed

1 tsp salt
2 tsps black pepper

It's pretty simple, but results in a complex flavor profile. Saute the veg, salt and pepper in the oil, omitting the tomatoes. Add the wine. Cook down. Add the beans, tomatoes and rice.

I wanted to refrain from cooking the tomatoes for too long to retain their texture and color. Their acid and juices still flavor the broth, but they stay alive for the final result.

Add water as needed until rice is creamy. When rice is done, stir in parsley.

It's really easy, but tastes like it was very difficult.