Lentil & Root Vegetable Stew with Yoghurt

Ingredients

• 200 g green or brown lentils, rinsed
• 1 onion, chopped
• 200 g parsnip, 200 g celeriac, 2 carrots, diced
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tsp ground cumin, 1 tsp ground coriander
• 400 g tinned chopped tomatoes
• 800 ml vegetable stock
• 200 g plain yoghurt
• Parsley, salt, pepper

Instructions

1. 1Soften the onion and root vegetables in the olive oil for 8 minutes.
2. 2Add garlic and spices and cook for 1 minute until fragrant.
3. 3Stir in lentils, tomatoes and stock and bring to a simmer.
4. 4Cook uncovered for 25–30 minutes, until the lentils and roots are tender. Season.
5. 5Serve each bowl with a spoon of yoghurt and plenty of parsley.

Simple swaps

• Use oat or soya yoghurt for a lactose-free version.
• Swede or potato works in place of celeriac.

Why it fits your focus

Lentils and root vegetables make this a high-fibre meal with a wide variety of plant foods, and the yoghurt adds protein and, if live cultures are used, fermented dairy.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.