- 1 tsp cumin seeds
- 2 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 1 onion chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 225g carrots diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 75g red lentils
- 300ml orange juice
- 2 tbsp low-fat natural yogurt
- fresh chopped coriander to garnish
- pinch paprika to garnish
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 600ml vegetable stock
Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.