- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 sweet potatoes, chopped
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 parsnips, chopped
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 1 red chilli, roughly chopped
- 1 tbsp ground cumin
- 75g dried green lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1.3l vegetable stock
- 425ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 100g Greek yogurt
- 1 tbsp coriander leaves, chopped
Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.
Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.