To Prepare in Pressure Cooker:

1. Carefully cut 1/2-inch thick rind off of cheese wedge.
2. Heat oil in electric pressure cooker using the Sauté function. Add vegetables, garlic, turmeric and salt; cook 4 to 5 minutes or until crisp-tender. Stir in tomatoes, broth, lentils and quinoa; add cheese rind. Close and lock lid; cook 10 minutes on high pressure. Vent using the quick-release method per the manufacturer’s instructions.
3. Press Cancel; carefully unlock lid. Remove and discard cheese rind. With lid open, set to Sauté function. Stir in noodles and kale; cook 5 minutes or until noodles are done. Serve sprinkled with cheese shavings and pepper.

To Prepare on Stovetop:

1. Carefully cut 1/2-inch thick rind off of cheese wedge. Use vegetable peeler to shave remaining cheese.
2. Heat oil in a large pot on medium-high heat. Add vegetables, garlic, turmeric and salt; cook 3 to 4 minutes or until crisp-tender. Stir in tomatoes, broth, lentils, quinoa and cheese rind; bring to a boil. Cover on low heat 10 to 12 minutes or until lentils are tender.
3. Stir in noodles and kale. Cook 5 to 7 minutes or until noodles are done. Serve sprinkled with cheese shavings and pepper.