You will need:
- 2-3 tablespoons olive oil
- 1 large onion (red or brown)
- 3 cloves garlic, peeled, crushed
- 2 large carrots peeled, halved lengthways, sliced thinly
- 1 bunch kale, leaves stripped away from stalk and sliced roughly
- 1 teaspoon dried chilli flakes
- 1 teaspoon yellow mustard powder
- 400g tin diced or crushed tinned tomatoes
- 1L vegetable stock
- ½ cup red split lentils
- ½ - 1 teaspoon salt
- Zest and juice of 1 lemon
- For serving: ¼ cup roughly chopped flatleaf parsley
Let's make it:
Step 1:
Select SAUTÉ, then press START/STOP. Immediately combine the olive oil, onion and garlic in the cooking pot and sauté until soft and translucent but not coloured.
Step 2:
Stir in the carrots, kale, chilli and mustard powder. Add the tomatoes, stock and lentils. Stir, taste to season, then press START/STOP.
Step 3:
Secure the lid ensuring the steam release valve is in the seal (closed) position. Select the RICE/GRAINS then press START/STOP.
Step 4:
Once the cooking process has finished, carefully release the pressure. Stir in the lemon zest and juice, and garnish with parsley to serve.
