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
1Courgette – approx 200g
1x 400g tinned lentils
Small bunch Fresh Coriander15g
100gCoconut Yoghurt or plant based yoghurt of choice
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.