Ingredients

• 3 Tbsp Olive Oil
• 1 medium Onion, diced (125 g)
• 4 medium Carrots, sliced (240 g)
• 3 cloves Garlic, minced
• 1 ½ tsp Ground Coriander
• 1 tsp Ground Cumin
• 2 tsp Dried Oregano
• ½ Tbsp Kosher Salt
• 1 tsp fresh ground Pepper
• 1 cup Petite French Green Lentils (215 g)
• 4 cups Vegetable Broth (960 mL)
• 1 bunch Lacinato Kale, chopped (220 g)
• 2 Tbsp Fresh Lemon Juice
• 2 Tbsp fresh Lemon Zest
• Fresh Dill for garnish
• Fresh Cilantro for garnish

Instructions

1. Heat oil in a pressure cooker on the “Saute” function. Add onion, carrots and garlic and cook for 3-4 minutes, stirring occasionally.
2. Add in coriander, cumin, dried oregano, salt and pepper and stir to coat the vegetables and toast the spices.
3. Sort and rinse lentils. Add to pressure cooker pot along with broth and gently stir to combine.
4. Close and secure lid, set the pressure valve to “sealing” and cook for 6 minutes on high pressure. When done, quick-release the pressure and carefully remove the lid. Stir in chopped kale, lemon juice and lemon zest and let sit, lid removed, for 5 minutes as the kale softens. Add salt to taste.
5. Garnish with lemon wedges, fresh dill and cilantro.