Name: Pressure Cooker Vegan Red Lentil Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Garlic, minced - 3 cloves; Tofu - 1 (14 ounce) package; Tomato puree - 4 cups; Dry red lentils, soaked in water overnight and drained - 2 cups; Fresh cilantro, chopped - 1 bunch; Vegetable broth - 4 cups; Almond milk (Optional) - ½ cup; Salt and ground black pepper to taste - ½ cup

Ingredients for - Pressure Cooker Vegan Red Lentil Soup

1. Olive oil 2 tablespoons

2. Garlic, minced 3 cloves

3. Tofu 1 (14 ounce) package

4. Tomato puree 4 cups

5. Dry red lentils, soaked in water overnight and drained 2 cups

6. Fresh cilantro, chopped 1 bunch

7. Vegetable broth 4 cups

8. Almond milk (Optional) ½ cup

9. Salt and ground black pepper to taste ½ cup

How to cook deliciously - Pressure Cooker Vegan Red Lentil Soup

1 . Stage

Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.

2 . Stage

Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.

3 . Stage

Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

4 . Stage

Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.