- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ¼ tsp ground coriander (optional)
- 50g red split lentils, thoroughly rinsed
- 4 carrots (around 350g carrots), peeled and cut into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1-2 tbsp yogurt (optional)
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Heat the butter in a saucepan, add the coriander, if using, and cook for 1 min. Stir in the lentils and carrots, then pour in enough water to just cover.
Bring to the boil, cook for 10 mins, then turn down and simmer for a further 5 mins or until the lentils and carrots are tender.
Drain, then transfer to a food processor and pulse until smooth with the yogurt, if needed. Serve one portion and divide the rest between small containers and freeze.