This is a lovely soup that cuts down the amount of minutes you have to spend hovering of a stove stirring thanks to the help of a pressure cooker.
Heat oil in pan and add spices to sauté for 2 to 3 minutes. Add the onion, garlic and celery and sauté for a further 3 minutes. Add lentils, silverbeet and stock and secure lid. Set dial to build up pressure and the timer to setting 3. Release the pressure valve. Transfer contents of pan to a blender and blend until smooth. Stir through lime juice and serve with a dollop of Greek yoghurt and roasted slivered almonds.
Makes 6 servings
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 637 kj |
| Calories | 152 kcal |
| Fat | 4 g |
| Saturated Fat | 0.5 g |
| Total Carbohydrate | 17 g |
| Total Protein | 10 g |
| Fibre | 6 g |
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