Heartiest Fall Soup
I really love my recipe for lentil soup with pesto. This version is even more autumnal and heartier, thanks to the addition of squash! Easily adapted for vegans, and FAST.
Heartiest Fall Soup
2016-09-22 13:45:38
Serves 4
Squash, lentils, quinoa, spices - a pressure cooker masterpiece.
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
- 1 Tbsp oil
- 1 small onion, diced
- 1/4 cup quinoa
- 3/4 cup brown lentils
- 5 cups chicken stock/broth
- 1 tsp salt
- 1 Tbsp soy sauce or liquid aminos
- 1/2 tsp thyme
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 small squash - acorn, little dumpling, or kabocha work best for this soup texture wise, though you could also use buttercup, butternut, or even sweet potato cubes - peeled, seeded, and cut into 1/2" semicircles
- Dollop of Basil Pesto (optional)
Instructions
- Saute onions in oil with 1/4 tsp salt until soft and turning brown (I use the brown function on my electric pressure cooker.)
- Add quinoa and lentils and stir, allowing to warm for a minute or two until they smell fragrant and nutty.
- Add stock and spices, and stir well.
- Add squash and stir to combine.
- Lock lid and set cooker for 6 minutes. Allow the cooker's pressure to release naturally over several minutes.
- Stir well, mashing the squash against the sides of the cooker to incorporate.
- Season to taste (the type of squash makes salt requirements vary widely!)
- Add pesto and swirl immediately before serving.
Notes
- I seem to accidentally make this once a year without a recipe and think myself brilliant for my new discovery! Only to realize I have made this... once a year... each year... every year... for as long as I've been making fall soups!
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