Tablespoon olive oil
2 Onions, diced
2 Carrots, diced
Some celery, diced
1 cup of red lentils
1L of veg stock
1-2 tsp curry powder
1 small tin of tomatoes
4 cloves of garlic, diced
salt and pepper
Fry the onions, carrots and celery until the onions are translucent. Add the curry powder and fry a bit more. Add the stock, lentils, tomatoes and garlic. Bring to a boil then reduce heat and simmer for 25 mins or until lentils are cooked. Salt and pepper to taste AND CHILLI. Eat with buttered toast.
