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This recipe is created for Tefal by nutritionist Rosie Mansfield in partnership with #GoodChefBadChef.
1. In a pressure cooker sauté the onions in extra virgin olive oil for 2-3 minutes. Add garlic, ginger, turmeric, carrots and lentils. Cook for 2-3 minutes. Pour over stock and season with salt and pepper.
2. Cook for 10-15 minutes.
3. Puree the soup with a hand blender.
4. Serve with some dollop coconut yoghurt, tamari toasted pumpkin seeds and coriander.