50 g (2 oz) margarine
350 g (12 oz) celery, trimmed and cut in chunks
175 g (6 oz) onions, skinned and chopped
15 ml (1 tbsp) paprika
225 g (8 oz) red lentils
600 ml (1 pint) stock
salt and freshly ground pepper
45 ml (3 tbsp) natural yogurt
350 g (12 oz) celery, trimmed and cut in chunks
175 g (6 oz) onions, skinned and chopped
15 ml (1 tbsp) paprika
225 g (8 oz) red lentils
600 ml (1 pint) stock
salt and freshly ground pepper
45 ml (3 tbsp) natural yogurt
method
1. Melt the margarine in a pan and gently fry the celery and onions for 2 minutes. Stir in the paprika and cook 1 further minute, stirring.
2. Add the lentils and stock. Bring to the boil. Stir well and adjust the seasoning. Simmer uncovered for about 25 minutes, until all the liquid is absorbed, stirring occasionally. Stir in the yogurt before serving.
2. Add the lentils and stock. Bring to the boil. Stir well and adjust the seasoning. Simmer uncovered for about 25 minutes, until all the liquid is absorbed, stirring occasionally. Stir in the yogurt before serving.
serving amount
serves 4
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