Hearty lentil dinner with spinach and goat’s cheese, perfect for weeknight meals. Easy Pressure Multicooker recipe, great for leftovers and optional soft-boiled eggs.
You will need:
- 1 Tbs oil
- 1 brown onion diced
- 4 cloves garlic diced
- 250g Puy lentils, rinsed and drained
- 2 cups vegetable stock
- 2 tsp ground coriander
- 3 bay leaves
- Half a bunch English spinach (100g), chopped
- Juice of 1 lemon
- ¼ cup parsley, chopped
- 100g goats’ cheese
- Optional 6 x 800g eggs
- Season with sea salt and freshly cracked black pepper
Optional:
- Serve with soft boiled egg (see boiled egg recipe)
- Dried chilli flakes
- Crusty bread
Let's make it:
Step 1:
Press SAUTÉ adjust time to 5 minutes. Press START/STOP. Heat oil, add onion and cook for 2 -3 minutes in the cooking pot, stirring occasionally. Add the garlic and cook for 1 -2 minutes, stirring occasionally. Press START/STOP
Step 2:
Add lentils, stock, coriander. Secure the lid, ensure the steam release valve is in the seal (closed) position, press GRAINS adjust time to 13 minutes and press START/STOP.
Step 3:
Once the cooking pot has finished cooking, allow a natural pressure release time of 2 minutes.
Step 4:
Add spinach and stir until wilted, add lemon juice, and season.
Step 5:
Serve with goats’ cheese and parsley.
Optional to serve with soft boiled egg
Step 1:
Clean the inner pot.
Step 2:
Add 1 cup water and steam rack. Place 4 eggs on top.
Step 3:
Secure the lid, ensure the steam release valve is in the seal (closed) position. Press STEAM, adjust time to 5 minutes and press START/STOP.
Step 4:
Once the cookin pot has finished cooking, allow a natural pressure release time of 1 minute.
Step 5:
Carefully collect eggs with tongs, and run them under cold water, peeling the shells off, tear open the eggs over the lentils and serve.
