• In an electric pressure cooker, heat oil on Saute setting. Add onion, and cook 4 min. Sprinkle with curry powder, sugar, salt and pepper. Cook 1 min. Stir in broth, lentils and potatoes.

  • Seal lid, switch to Manual and cook 10 min. Let cool 5 min via natural release, then release manually.

  • Uncover, stir in kale, and adjust seasoning. Simmer 2 min on Saute until kale is wilted. Serve with yogurt and naan on the side. Tip: For an even brighter golden color (plus an inflammation-fighting boost), add 2 tsp ground turmeric to your soup.

Nutrition Facts

292 calories; 7 g total fat; 960 mg sodium. 47 g carbohydrates; 14 g protein;