Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 clove garlic, minced
- 1 cup chopped leek
- 1 cup chopped carrots
- 1 cup chopped turnip
- 1 tablespoon chopped fresh coriander
- 2 cups rinsed brown lentils
- ¾ teaspoon salt
- 5 cups fresh baby spinach
- 1 ½ tablespoons balsamic vinegar
- 3 radishes, cut into matchsticks
- 3 bay leaves
- 1 teaspoon turmeric
- 1 pinch mustard seeds
- 5 cups water (or enough to cover the lentils and vegetables in the pressure cooker)
Instructions:
Select the Sauté setting on a programmable pressure multicooker (such as an Instant Pot). Choose the High temperature setting and allow it to preheat. Add 1 tablespoon of olive oil to the cooker; heat until simmering. Add the onion, carrots, turnip, leek, and garlic. Cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the bay leaves, lentils, turmeric, mustard seeds, and salt.
Add water to ensure the lentils and vegetables are fully covered. Cover the cooker and lock the lid in place. Turn the steam release handle to the Sealing position. Select the Manual/Pressure Cook setting and choose High pressure for 10 minutes. Note that it will take about 10 minutes for the cooker to come up to pressure before cooking begins.
Once cooking is complete, carefully turn the steam release handle to the Venting position and let the steam fully escape before removing the lid from the cooker. Stir in the spinach and balsamic vinegar.
In a small bowl, toss the radishes and coriander with the remaining 1 tablespoon of olive oil.