This is so good, easy to make and super nourishing – after testing this for the first time we ended eating the 4 portions between the 2 of us! Total comfort food in 1 pot!
4TbspHappy Pear Roasted red pepper pesto or harrisa or pesto of choiceif using a less spicy pesto simply add a pinch of red chilli flakes
4TbspTomato puree
800gPotatoes
600mlVeg stock
1Courgette – approx 200g
1x 400g tinned lentils
Oil
Salt
Small bunch Fresh Coriander15g
100gCoconut Yoghurt or plant based yoghurt of choice
1Lime
Instructions
Method;
Peel and chop the onion, finely chop the garlic, scrub potatoes if needed, leave skin on and chop into bite size pieces. Drain and rinse the lentils
Heat 2 – 3 tbsp of oil in a large flat pan over medium heat, when hot add the onion and a good pinch of sea salt and cook for 5-6 minutes until the onion becomes translucent. Add the cumin and mustard seeds, the garlic, pesto and tomato paste. Mix well and cook for a few minutes further.
Add the potatoes and mix well. Add the stock and bring to a boil, then reduce to a simmer and cover the pan with a lid and cook for 10 minutes. Next add the courgettes, add back the lid, cook for a further 5 minutes (or until the potatoes are cooked through but not too soft) Add the lentils to the pan and mix through to heat for a further 2-3 minutes.
Chop the fresh coriander and mix through the yoghurt, squeeze in the lime juice and mix through.
Serve with the coriander yoghurt and some toasted wholemeal pitta, naan or flatbread.
