Flavorful pumpkin. Creamy coconut. Hearty lentil. Warm curry. Just as Tina Turner would say, Fall, you’re simply the best. This soup is the perfect healthy soup that transitions well from fall into the New Year for more Meatless Monday (or Tuesday, Wednesday, or Thursday) dinners!
Pressure Cooking with Lentil
We recently received these Power Pressure Cookers XL and Aubrey and I absolutely love them. We did several posts here, and this is one that is SO easy to do in your pressure cooker. Done in about 10 minutes, the pressure cooker is a dream at cooking up soups quickly, even ones with lentils in them. You can even brown in your pressure cooker before you cover and begin the pressure cooking process. Just turn on the appliance, select any button (except slow cook), add butter (or oil) and your onions and garlic, and you’re good to go! Once they’re browned, add the remaining ingredients, top with the lid, set it and forget it. With soup, it’s usually a good idea to do a natural, or slow release. When a quick-release is done, the contents shake and move around and bubble a lot, sometimes creating a frothy mixture.
Serve with crusty bread, biscuits, rolls, whatever you have on hand. Try these Cheddar Chive Biscuits…
My husband teases me whenever it’s a chilly, rainy day because he knows he can count on a soup and rolls (or rolls) for dinner. I mean, really, what else would you eat? Living in Texas (and previously California), you gotta take advantage of those cozy days! Lets be honest though, I made this on a warm, dry day and it was still delicious. And yes, the rugrats loved it too.
Flavorful pumpkin. Creamy coconut. Hearty lentil. Fall, you're simply the best.
- 1/2 yellow onion diced
- 1 clove garlic minced
- 1 t coconut oil
- 2 15 oz. cans pumpkin puree
- 13 oz. can coconut milk
- 32 oz. broth chicken or vegetable
- 28 oz. can crushed tomatoes
- 1 c dry red lentils
- 1 T curry powder
- 1/2 t salt
- freshly-cracked black pepper
- Brown diced onion and minced garlic in coconut oil in frying pan over medium heat.
- Mix all remaining ingredients, including sauteed onion and garlic, in crock pot. Cook on low until lentils are soft with a little bite, or about 6 hours. Pressure Cooker instructions: Brown onion and garlic in oil on any setting that heats the pot. Once browned, add remaining ingredients, cover, set to lentil button on second highest setting, then do slow release. Stovetop instructions: Brown garlic and onion, add remaining ingredients, cover with lid and heat on medium/medium-low about 45 minutes, or until lentils are cooked al-dente.
- Garnish with cilantro and freshly-cracked black pepper.
This is a great meal to freeze half of and save for another day.
For faster serving time, you could skip the crock pot and simply use a regular pot on the stove. Cook soup until lentils are soft with a little bite, about 45 minutes.