Ingredients

• Butter1 small knob
• Lentils50 g
• Carrots4 small
• Yogurt1 tbsp (optional)

Steps

1. 1. Heat the butter in a saucepan, add the coriander, if using, and cook for 1 min. Make sure to rinse lentils thoroughly. Stir in the lentils and carrots, then pour in enough water to just cover.
2. 2. Bring to the boil, cook for 10 mins, then turn down and simmer for a further 5 mins or until the lentils and carrots are tender.
3. 3. Drain, then transfer to a food processor and pulse until smooth with the yogurt, if needed. Serve one portion and divide the rest between small containers and freeze.