A hearty meal in a bowl, rich and filling yet quick and easy to make thanks to pressure cooking. This is also a great way to use up any leftover vegetables in the fridge. Perfect for freezing in batches too.
Serves 6
Preparation time: 15 minutes
Cooking time: 12 minutes pressure cook then 10 minutes standing time
Storage: This will keep in the fridge for 2 days. Freeze for 1 month.
Using dried lentils is great way to increase fibre and protein in a dish especially on a budget.
You can also simmer this on the hob if you do not have an instant pot for 50 minutes until the lentils are tender.
1tbsp olive oil
1 onion, diced
2 carrots chopped
3 potatoes, cut into bite size pieces
1tsp garlic chopped
1 litre vegetable stock
400ml passata
300g dried green or brown lentils (wash them well and drain)
1tsp smoked paprika
1tsp dried mixed herbs
1tsp Dijon mustard
2tsp Balsamic vinegar
100g baby spinach leaves, optional
