Season with sea salt and freshly cracked black pepper
Optional:
Serve with soft boiled egg (see boiled egg recipe)
Dried chilli flakes
Crusty bread
METHOD
Step 1 Press SAUTÉ adjust time to 5 minutes. Press START/STOP. Heat oil, add onion and cook for 2 -3 minutes in the Crock-Pot® Express Crock XL Multi-Cooker, stirring occasionally. Add the garlic and cook for 1 -2 minutes, stirring occasionally. Press START/STOP
Step 2 Add lentils, stock, coriander. Secure the lid, ensure the steam release valve is in the seal (closed) position, press GRAINS adjust time to 13 minutes and press START/STOP.
Once the Express Crock Multi Cooker has finished cooking, allow a natural pressure release time of 2 minutes.
Step 3 Add spinach and stir until wilted, add lemon juice, and season.
Step 4 Serve with goats’ cheese and parsley.
Optional to serve with soft boiled egg:
Step 1 Clean the inner pot.
Step 2 Add 1 cup water and steam rack. Place 4 eggs on top.
Step 3 Secure the lid, ensure the steam release valve is in the seal (closed) position. Press STEAM, adjust time to 5 minutes and press START/STOP.
Step 4 Once the Express Crock Multi Cooker has finished cooking, allow a natural pressure release time of 1 minute.
Step 5 Carefully collect eggs with tongs, and run them under cold water, peeling the shells off, tear open the eggs over the lentils and serve.
