- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 candy potatoes, chopped
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 red chilli, roughly chopped
- 1 tbsp floor cumin
- 75g dried inexperienced lentils
- 1.3l vegetable stock
- 425ml milk
- 100g Greek yogurt
- 1 tbsp coriander leaves, chopped
- STEP 1
Heat the olive oil in a enormous pan. Add the onions and fry for five mins till softened. Tip in the final veg and cook for one other 5 mins, adding the chilli and cumin for final 2 mins.
- STEP 2
Add the lentils and stock to the pan. Bring to the boil, then decrease heat and simmer for 25 mins till veg are soft and lentils are soft. Blitz till tender with the milk and somewhat extra water or stock, if fundamental. Season, then reheat till piping sizzling.
- STEP 3
Ladle into bowls and succor with a dollop of Greek yogurt and a sprinkle of chopped coriander.