AuthorHungry PandaDifficultyIntermediateINGREDIENTS
1 cloves garlic minced
2 tbsp shallots or onions, finely diced
2 tbsp carrots (finely diced)
2 tbsp celery (finely diced)
pinches each sea salt and black pepper
2 tbsp yellow or red potatoes (bite-size pieces)
200 ml vegetable broth
2-3 stalks fresh rosemary and/or thyme
¼ cup uncooked green, red or brown lentils (thoroughly rinsed and drained)
¼ cup chopped sturdy greens (such as kale or collard greens)
2 tbsp parsley, salt and pepper (white and black)
HOW TO MAKE
1
Add potatoes and lentils to the Kotori inner bowl along with carrots, onions. celery.
2
Add vegetable broth and rosemary or thyme.
3
Place the lid and select the SLOW COOK function and then press START.
4
Once switched to KEEP WARM, add your greens, stir, and close lid. Allow 3-4 minutes for them to wilt.
5
Taste and adjust flavour and seasoning as needed, adding salt and pepper for overall flavour. Add vegetable broth if it’s become too thick, or herbs for
an earthy flavour.
6
Enjoy as is or serve with rice or flatbread/fresh bread rolls. Garnish with a little parsley and/or a slice of lemon to make it pop with freshness.
Ingredients
INGREDIENTS
1 cloves garlic minced
2 tbsp shallots or onions, finely diced
2 tbsp carrots (finely diced)
2 tbsp celery (finely diced)
pinches each sea salt and black pepper
2 tbsp yellow or red potatoes (bite-size pieces)
200 ml vegetable broth
2-3 stalks fresh rosemary and/or thyme
¼ cup uncooked green, red or brown lentils (thoroughly rinsed and drained)
¼ cup chopped sturdy greens (such as kale or collard greens)
2 tbsp parsley, salt and pepper (white and black)