Ingredients
Method:
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Red lentils 400 g
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Water 2 l
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Olive oil 60 ml
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Onions 200 g
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Smoked paprika 5 g
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Red peppers 1 kg
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Caster sugar 10 g
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Sherry Vinegar 30 ml
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Plain yoghurt 120 ml
Preparation
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Method:
- Rinse the lentils .
- Make up the stock by whisking the KNORR Rich Vegetable Paste bouillon, add the lentils and cook for 10 minutes.
- In a separate pan add the olive oil and the onions and cook until softened, add the smoked paprika and stir well.
- Then add the chopped red peppers and cook until soft, add the stock and the lentils, sherry vinegar and sugar, cook for a further 5 minutes. The add the KNORR professional Garlic Puree and KNORR Professional Chilli Puree.
- Add to a processor and blitz until smooth.
- Swirl in the plain yoghurt and serve.
