Ingredients

• 3 tablespoon extra virgin olive oil
• 1 Yellow onion, diced
• 1 Parsnip, peeled, rolled cut
• ½ Cauliflower, cut into fleurettes
• 1 Fennel, diced
• 1 Red Bell Pepper, julienned
• 2 Garlic cloves, minced
• 1 cup French Green Lentils, rinsed
• 1 Tbsp Smoked Paprika
• 1 Tbsp Cumin seeds
• 1 bunch Kale or Mustard Greens, rough chop
• 3 cups Vegetable Stock
• ½ bunch Parsley, chopped
• to taste salt

Cooking Instructions

1. Turn Instant Pot on to sear mode. Wait a couple minutes for the pot to heat up.

2. Add the olive oil into the pot, then the onions and a pinch of salt. Stir with a wooden spatula as needed.

3. Once the onions are translucent, add the smoked paprika and cumin seed and cook for another minute.

4. Add the lentils, the water and 1 tsp of salt.

5. Put the Instant Pot lid on the pot and close the vent.

6. Cancel the sear mode and turn on the manual mode.

7. Make the high pressure setting is selected and set the time for 8 minutes.

8. Once the 8 minutes have passed, leave the Instant Pot to depressurize for 10 min. After that, release the leftover steam by turning the valve to venting.

9. Open and take off the lid, add parsnips, cauliflower, fennel, bell pepper, garlic, chopped kale, and another couple pinches of salt. Stir well to combine all the ingredients. Put the lid back on.

10. Turn on the manual mode and make sure the high pressure setting is selected and set the time for 4 minutes.

11. Once the 5 minutes have passed, leave the Instant Pot to depressurize for 5 min. After that, release the leftover steam by turning the valve to open.

12. Open the lid, taste, adjust seasoning with salt, add the parsley, and enjoy!

**Optional: additional flavorings and toppings can customize and enhance this dish. Examples: top with pesto, fresh herbs, flavored oils, crème fraiche, and/or spice it up with your favorite spices**