This is by far one of our most favourite soup in the world. It's so quick and easy yet has such enormous amounts of flavour.

Ingredients

• 2-3 tablespoons olive oil
• 1 large onion (red or brown)
• 3 cloves garlic, peeled, crushed
• 2 large carrots peeled, halved lengthways, sliced thinly
• 1 bunch kale, leaves stripped away from stalk and sliced roughly
• 1 teaspoon dried chilli flakes
• 1 teaspoon yellow mustard powder
• 400g tin diced or crushed tinned tomatoes
• 1L vegetable stock
• 1/2 cup red split lentils
• ½ - 1 teaspoon salt
• Zest and juice of 1 lemon
• For serving
• ¼ cup roughly chopped flatleaf parsley

Method

1. Select SAUTÉ, then press START/STOP. Immediately combine the olive oil, onion and garlic in the Crockpot® Express XL Pressure Multicooker and sauté until soft and translucent but not coloured.
2. Stir in the carrots, kale, chilli and mustard powder. Add the tomatoes, stock and lentils. Stir, taste to season, then press START/STOP.
3. Secure the lid ensuring the steam release valve is in the seal (closed) position. Select the RICE/GRAINS then press START/STOP.
4. Once the cooking process has finished, carefully release the pressure. Stir in the lemon zest and juice, and garnish with parsley to serve.