Creamy Wild Rice and Lentil Stew

I threw this soup together one evening a while back and it ended up being BenBen's first not-just-one-ingredient food.  We are doing Baby Led Weaning, and you can read more about that here.  I think these pictures tell you how much he enjoyed it.

Made as written below it is a thick stew, but I have been thinning out individual servings with extra vegetable broth and having as a yummy soup.  This recipe is one of those set it and forget it recipes for a pressure cooker, but you can easily adapt it for a slow cooker or on the stove top.  Hope you enjoy half as much as Ben did!

Creamy Wild Rice and Lentil Stew
Time: 15 minute prep, 25 minutes high pressure
Servings: 4-6 servings

Ingredients:
    Veggies:    
        1/2 onion, chopped
        2 carrots, peeled and chopped
        1 cup chopped mushrooms
        1 cup chopped tomatoes
        6 cups vegetable broth
    Dry ingredients:
        1/2 cup brown lentils
        1/2 cup black eyed peas
        1/2 cup black rice
        1/2 cup brown rice
    Spices:
         1 Tbsp no salt seasoning (I use Mrs. Dash)
         1 Tbsp oregano
         2 tsp parsley
         1 tsp cumin
         1/2 tsp corriander
         1/2 tsp onion powder
         1/2 tsp garlic powder
         1/2 tsp smoked paprika
    Optional after cooking:
         salt and pepper to taste
         1/2 cup cashew cream
         additional vegetable broth to thin
         fresh parsley to garnish

Instructions:
1.)  Place the vegetables, vegetable broth, dry ingredients, and spices in a pressure cooker and stir.
2.)  Cook on high pressure for 25 minutes and allow for a natural pressure release.
3.)  After the pressure has released, you can salt and pepper to taste, add 1/2 cup cashew cream (directions to make in my notes below), add vegetable broth to thin the recipe or individual portions, and add fresh parsley to garnish.

Amy's Notes:
To make 2 cups of cashew cream, in a high-power blender, blend together 1 cup of raw cashews and one cup of filtered water.  Blend on high, stopping and scraping the sides, and blend until smooth and creamy.  This will keep for a little over a week in the fridge, perhaps longer, but I generally go through it sooner than that.

Alternatively, you could thin the soup with an unsweetened plant milk of your choice rather than adding additional vegetable broth and cashew cream.

Health and Happiness,

Amy