Ingredients

• 1 tbs oil
• 1 medium onion, finely chopped
• 3 garlic clove crushed
• 175g (6oz) carrots chopped
• 90g (3 ½ oz) potatoes, peeled and chopped (about 1cm pieces)
• 110g (4oz) red lentils, washed
• 60g (2 ½ oz) puy lentils. washed
• 900ml (1 ½ pints) Vegetable stock
• 2 teaspoons dried thyme
• Salt and freshly ground pepper

Method

• Heat the oil in the pressure cooker pan and add the onion.  Let it soften for a couple of minutes and then add the garlic.
• Add the seasoning, carrots and potato and sauté for a further couple of minutes.
• Add the lentils and then the stock, stir to ensure nothing is stuck to the bottom, then add the pressure cooker lid and seal.
• Bring to pressure and then reduce the heat right down to low and leave to cook for 7 minutes.
• Remove from heat and leave to de-pressurize for 10 minutes naturally.
• Using the hand blender, whizz until rustic.