Another favourite from the ONLINE BOOTCAMP recipe book! These dill and salmon burgers are really quick and simple to make and pack a hefty amount of protein making them ideal for a post workout meal!
In a large saucepan, melt the oil over a medium heat. Add the onion and carrots.
Sauté, stirring occasionally, until softened. Add the garlic, ground coriander, celery salt and cumin and cook for 30 seconds.
Add the lentils, water and the bay leaf.
Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
Add the potatoes and cook for a further 10-15 minutes or until the potatoes are just tender.
Stir in the tomatoes and cook for several minutes until warmed through. Remove the bay leaf. Stir in the lemon juice, coriander, salt and pepper.
Spoon into a bowl and top with a spoonful of yoghurt.
Once cooled, store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.