1 1/2 cups red lentils
2 tablespoons olive oil
6 cups chicken or vegetable stock (broth)
1 large carrot, finely chopped
1 large zucchini, finely chopped
2 large tomatoes, chopped
1 large brown onion, finely diced
1 tablespoon tomato paste
3 cloves garlic, crushed
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon chilli flakes
1/2 cup coriander (cilantro) leaves
1/2 cup natural yogurt
Salt and pepper, to taste
Flavoursome with a little kick from the chilli and spices. This is quick to prepare and is great reheated.
Pairs well with …..
Crusty Bread or Lavosh Crackers
Hints and tips:
Omit the chilli flakes if you’re not fond of them, the flavour will still be excellent. Add some corn to boost the colour and your vege intake.
Heat the olive oil in a large saucepan to medium heat.
Add the onion, garlic and carrot and saute for a few minutes until onion is soft.
Add the cumin, paprika and chilli flakes and stir for 1 minute, add the lentils, stir and add the chicken stock.
Bring to the boil and then reduce heat, cover and simmer for 15 – 20 minutes, until the lentils are tender.
Add zucchini, salt and pepper, to taste.
Simmer for a further 5 minutes and add tomatoes. Stir to combine and serve with a drizzle of yogurt and a sprinkle of coriander leaves.