2 cups (300 g) butternut squash, peeled, seeded and cubed

1 cup (200 g) green lentils, rinsed and drained

1/2 cup (95 g) red lentils, rinsed and drained

1 onion, chopped

1 jalapeño pepper, seeded and chopped

2 cups (500 ml) vegetable broth

1 can (14 oz/398 ml) diced tomatoes

1 can (14 oz/398 ml) coconut milk

1 tsp chili powder

1/4 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp ground turmeric

In the pressure cooker, combine all of the ingredients except for the toppings. Season with salt and pepper. Cover and select the Bean function. Set the machine to cook for 18 minutes.

Let the pressure release and remove the lid (see note). Mix well and adjust the seasoning.

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