Ingredients

1 tbsp oil
1 tsp black mustard seeds
1 tsp cumin seeds
500g grated carrot
1 litre vegetable stock
½ cup split red lentils, washed
1-2 tbsp crunchy peanut butter
1 tbsp curry powder
Salt and pepper, to season
Low-fat natural yoghurt, to garnish
2 tbsp fresh coriander

Method

Heat oil in a non-stick saucepan. Add seeds. Fry until mustard seeds start to pop.

Add the carrot. Stir. Let carrot sweat for 10 minutes.

Add stock and lentils. Simmer for 30 minutes.

Add peanut butter, curry powder and salt and pepper. Simmer until lentils are cooked to a thick consistency.

Garnish with yoghurt and fresh coriander. Serve on rice, naan, pitta or flatbread.