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Ingredients
1 tbsp Essential Vegetable Oil
3 Essential Onions, chopped
3 clove/s garlic, crushed
900ml vegetable stock, made with 2 stock cubes
200g red split lentils
1 Essential Swede, cut into 2cm cubes
2 tbsp Cooks’ Ingredients Turmeric & Ginger Paste
1 tsp ground cumin
226g pack paneer, cut into small cubes
1 red chilli, finely chopped
1/2 x 25g pack flat leaf parsley, chopped
150g Essential Low Fat Greek Style Yogurt
Method
Heat ½ the oil in a large saucepan and fry
the onions for 5 minutes until lightly golden.
Stir in the garlic, vegetable stock, lentils,
swede, turmeric and ginger paste and cumin.
Bring to the boil, cover with a lid and cook
gently for 15 minutes.
Heat the remaining oil in a frying pan and
fry the paneer for 3 minutes, stirring until
golden on all sides. Stir in the chilli and parsley
and remove from the heat.
Check the seasoning, adding a little salt if
necessary. Ladle into shallow bowls and serve
topped with the yogurt and paneer.
Cook’s tip
For a vegan take on this recipe, omit the paneer. Use dairy free yogurt alternative and combine Violife Greek White Block, crumbled, with the chilli and parsley to spoon on top.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,576kJ/ 378kcals
Fat
22g
Saturated Fat
12g
Carbohydrates
24g
Sugars
19g
Fibre
7.4g
Protein
16g
Salt
0.9g
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