mung bean and lentil soup: Combine 1c mung bean and lentil combo, 5-6c veggie stock, 1 chopped onion, 5 minced garlic cloves, 1tsp each cinnamon, coriander and cumin, 1/4tsp cloves, 1T tomato paste, 1c each chopped celery, peeled carrots and potatoes and 1 can diced tomatoes in pressure cooker. Cook at high pressure for 10 min. Release steam by running cold water alongside pot. Add salt and optional handful of greens. Serve with spiralized golden beets and pea sprouts. #vegan inspired by @stephieburch recipe.