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. 


Lemon Parsley Lentil Piccata

This is kind of a riff on a classic piccata. I was going for the similar taste. Not really a replica, but more of an homage.

We're going to make a deep broth and them we'll cook our lentils in that broth. We'll finish with some bright lemon and grassy parsley.

1 large carrot, chopped
3 stalks celery, chopped
1/2 pint sliced white mushrooms
1 bunch scallions, sliced
1 poblano, diced
1 jalapeno, diced
1 habernero, minced
5 cloves garlic, sliced
4 cups water
1/2 cup nutritional yeast
2 tbls olive oil
1 tbl spicy mustard
2 tbls capers
1/4 cup beer
2 1/2 tsps salt
2 tsps black pepper
1 tsp cumin seed

1 lemeon, zest and juice
1 punch fresh parsley

1/2 cup dry lentils

Add all of the first set of ingredients to a large pot. Bring to a boil uncovered and then simmer for 15 minutes. Add lentils. Continue simmering until lentils are tender. Stir in lemon zest, juice and parsley. Turn off heat, but allow pot to rest on hot burner to steep the parsley and lemon.