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  • 1 tbsp olive oil
  • 1 large carrot, scrubbed and diced
  • 2 celery sticks, trimmed and diced
  • 250g white potatoes, peeled and diced
  • pinch crushed chillies
  • 1 garlic clove, crushed
  • 3 tomatoes, roughly chopped
  • 250g lentilles vertes, rinsed
  • 500ml reduced salt vegetable stock
  • 4 tbsp low-fat natural yogurt, to serve
  • 1 tbsp chopped parsley, to serve
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