In a pressure cooker, add 1 cup of red lentils and three cups of water. Or however much you like. Tighten the lid, and cook for 12 minutes. Or however long you like.
Aside, chop cauliflower, shiitake mushrooms, and tempeh (or…need I say it? Whatever veggies you like). Lightly fry them in a cast iron skillet, in avocado oil and water.
When lentils finish, release the steam, or wait until it releases naturally (I’m impatient, and at this point, have rowdy babes begging wildly for food – I opt for quick release 9 times out of 10). Add loose leaves of arugula, and set the lid over top until the greens have steamed.
Next, to the pot, add coconut oil, hemp oil, sauces of choice…Tonight, it was roasted pepper soup. Sometimes a curry sauce, others, plain old vegetable or mushroom broth does fine. Toss in sautéed vegetable matter and sprinkle with sea salt, fennel seeds, cumin, ground ginger, Italian seasoning…
Stir, serve and savor the warmth of winter.