Ingredients
1 pound medium red potatoes (about 4 medium), cut into 1/2-inch pieces1 can (15 ounces) canned pumpkin1 cup dried lentils, rinsed1 medium onion, chopped3 garlic cloves, minced1/2 teaspoon ground ginger1/2 teaspoon pepper1/8 teaspoon salt2 cans (14-1/2 ounces each) vegetable broth1-1/2 cups waterMinced fresh cilantro, optional
Preparation
In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Lock the lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle servings with cilantro.
