One Pan Peanut Butter Flapjack Bites
These tasty snacks are great to batch-cook.
Heat the oil in a saucepan, add the carrot, celery and onion and fry gently for 5 minutes until soft. Add the curry paste, fry for a minute then stir in the lentils and water. Bring to the boil then reduce the heat to a gentle simmer and cover with a lid. Cook for 25-30 minutes or until the lentils are soft, adding an extra splash of water if needed, then stir in the beans.
Transfer half of the soup to a liquidiser, add the yoghurt and blend until smooth. Pour back into the pan with the remaining soup and warm through gently, taking care not to boil. Ladle into a warm soup bowl and top with the coriander.
A tikka or masala curry paste works best here.
A banging recipe from The Body Coach app!