Any Veg Lentils with Cumin Yogurt

Cooking time
Serves2-4 people
Vegetarians

These lentils and yogurt can play host to just about any veg in your box.

12 ratings

Ingredients

  • A few splashes of olive oil
  • 2 small or 1 large onion (red or white), finely chopped
  • 200g speckled green lentils
  • Sea salt
  • Freshly ground pepper
  • 400g water or veg stock
  • 6–8 carrots, halved lengthways
  • 1/2 mug of natural yogurt
  • 1 heaped tsp cumin seeds, toasted
  • A pinch of chilli powder (optional)
  • 1 lime, juice and zest
  • A handful of fresh coriander or parsley

In place of carrots, try roasted red pepper ribbons, chopped greens cooked in a little oil and garlic, roasted cauliflower florets or serve on a bed of crisp lettuce leaves.

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Heat a pot over high heat. Add the oil and the onions. Lower heat. Cook till glossy and tender. Stir often.
2. Increase heat. Add and cook the lentils for a mo. Pour in the water. Let it bubble up. Lower heat. Cover. Cook for 40 mins, or till the liquid is absorbed.
3. Warm a roasting tray in a 220°C/Gas 8 oven. Mix carrots in a little oil. Season well. Roast in the warmed tray till golden, turning once.
4. Mix the yogurt, cumin seeds, a drizzle of olive oil and a pinch of salt and pepper.
5. Stir in the cooked lentils, carrots, and a pinch of chilli powder. Finish with a spritz of lime juice, zest and lots of fresh herbs. Taste. Serve the yogurt alongside to dollop over as you eat.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:

Rate