Ingredients

The following ingredients have 4 Servings
  • 3 tbsp Olive Oil
  • 2 Carrots (chopped)
  • 1 Onion (chopped)
  • 3 cloves Garlic (crushed)
  • 2 tbsp Smoked Paprika
  • 1 tsp Cumin
  • 250 g Red Lentils
  • 750 ml Vegetable Stock
  • Salt and Pepper
  • 200 g Kale
  • 1 Lemon (juiced)
  • Fresh Dill & Coriander (to serve)
  • Poached Eggs (to serve, if desired, leave off for vegan version)
  • Greek Yoghurt (to serve, leave out for vegan version)
  • Nigella Seeds and Chilli Flakes (to serve)

Instruction

  • Set your pressure cooker to saute and add the oil. Add the carrots and onion and cook for 5 minutes. Add the garlic followed by the smoked paprika, cumin and lentils and stir to get the lentils completely coated.
  • Add the stock and season with salt and pepper then seal and cook on the stew setting (high pressure) for 10 minutes. Stir through kale, lemon juice and a handful of chopped dill and coriander. Serve topped with yoghurt, nigella seeds and a poached egg if desired.