Lentil and Sweet Potato Puree
INGREDIENTS
1 tablespoon butter
1 teaspoon of ground coriander
50g of red split lentils
2 large sweet potatoes
2 tablespoons of yoghurt
METHOD
Peel the sweet potatoes. Cut them into small chunks.
Thoroughly rinse the lentils.
Melt the butter in a saucepan and add in the coriander. Cook for 1 minute.
Stir in the lentils and the sweet potatoes.
Pour in enough water to cover the ingredients in the saucepan.
Bring the saucepan to a boil then simmer for 15 minutes. Cook for longer if the lentils and sweet potato are not tender by the end of the 15 minutes.
Drain the water.
Place the contents of the saucepan into a food processor. Add the yoghurt.
Blend the ingredients until smooth. You may need to scrap down the sides of the food processor a few times to ensure consistency throughout the puree.