• For at least eight
• 300gm red lentils
• 2 litres chicken stock[made from cubes is fine]
• 2 celery stalks chopped
• 1 large onion chopped
• 2 med carrots chopped
• Thumb size piece of ginger sliced into small matchsticks
• 2 med tomatoes chopped
• 4 garlic cloves sliced
• 1 teasp ground cumin
• 1/2 teasp chilli flakes
• 2 teasp med curry powder
• salt and pepper to taste

Heat a tablespoonful of olive oil in a large pan and fry the onion garlic celery ginger and carrots for about 3 minutes. Add spices and continue to cook for 1 min. Add the stock tomatoes and lentils and bring to a gentle simmer for about 1/2 an hour. Taste for salt and pepper , liquidise and serve.