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Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves: 4 servings
Ingredients
1½ tbsps olive oil
1 (diced into small cubes) medium carrot
1 diced medium white onion
4-5 (finely diced) garlic cloves
1 (diced into small cubes) celery stick
1 tsp paprika powder
1 bay leaf
½ tsp salt
1½ tsps cumin powder
¼ tsp cayenne pepper or chili powder
¼ tsp cinnamon powder
½ cup tinned tomatoes, chopped
2 cups (well rinsed) split yellow peas
7 cups vegetable stock
½ lemon, juiced
Serve With (If desired)
Chives, chopped
Lemon
Scallions, chopped
Coconut yoghurt (vegan)
Method
1. Add the celery, carrot, onion and olive oil into the pressure pot.
2. Select the saute/brown button and stir cook for 4 minutes.
3. Stir in every other ingredient into the pressure pot until combined.
4. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
5. Cook for 10 minutes on high pressure.
6. After cook time has been reached, let the pressure cooker pressure release naturally for 4-5 minutes before sliding steam release handle/vent to "venting" position for quick release until the floating valve (metal pin) drops down.
7. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
8. Serve into platters and top with extra lemon and chopped scallions or chives on the side.
9. Top with spoonful of coconut yoghurt.
10. Serve and enjoy.
