Ingredients
1 tbsp olive or cooking oil
1 red onion, chopped
1 garlic clove, crushed
1 thumb sized piece of ginger, peeled and chopped
1 red chilli, chopped
1 tsp turmeric
2 tsp cumin
2 sweet potatoes, peeled and chopped in to chunks
250g red split lentils, rinsed
600ml vegetable stock
80g of spinach
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
The Method
Select the FRY function, press START then add the oil and allow to heat. Add the onion, garlic and ginger and stir regularly for ~2 minutes until the onion begins to soften.
Add the chilli, turmeric, cumin and potatoes and stir regularly for ~3 minutes until the potatoes begin to soften, then press CANCEL.
Add the lentils, stock and spinach and stir to combine.
Put the lid on by lining up the arrows and twisting in to place. Set the pressure valve to closed and select the STEW/SOUP function. Press the TIME button and reduce the cooking time to 10 minutes by turning the dial anti-clockwise, then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.