Ultimate 1 Pot spicy Potato Stew

This is so good, easy to make and super nourishing - after testing this for the first time we ended eating the 4 portions between the 2 of us! Total comfort food in 1 pot!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and chop the onion, finely chop the garlic, scrub potatoes if needed, leave skin on and chop into bite size pieces. Drain and rinse the lentils

Step 2

Heat 2 – 3 tbsp of oil in a large flat pan over medium heat, when hot add the onion and a good pinch of sea salt and cook for 5-6 minutes until the onion becomes translucent. Add the cumin and mustard seeds, the garlic, pesto and tomato paste. Mix well and cook for a few minutes further.

Step 3

Add the potatoes and mix well. Add the stock and bring to a boil, then reduce to a simmer and cover the pan with a lid and cook for 10 minutes. Next add the courgettes, add back the lid, cook for a further 5 minutes (or until the potatoes are cooked through but not too soft) Add the lentils to the pan and mix through to heat for a further 2-3 minutes.

Step 4

Chop the fresh coriander and mix through the yoghurt, squeeze in the lime juice and mix through.

Step 5

Serve with the coriander yoghurt and some toasted wholemeal pitta, naan or flatbread.

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