INGREDIENTS

1. 8ouncescarrots, diced
2. 8ouncescelery, diced
3. 8ouncespotatoes, diced
4. 1largeonion, finely sliced
5. 4clovesgarlic, finely chopped
6. 3ouncesbutter
7. 2tablespoons of hotcurry powder
8. 2tablespoonstomato puree
9. 2pintsvegetable stock
10. 8ouncesred lentils
11. 2tablespoons of finely choppedfresh coriander leaves

DIRECTIONS

1. Gently melt the butter in a heavy saucepan.
2. Gently fry the onions and garlic until transparent.
3. Add the other vegetables and gently fry for about 5 minutes.
4. Add the curry powder and fry for a further 5 minutes.
5. Add the lentils, tomatoe puree and the vegetable stock and cook for approximately 20 minutes until all the ingredients are cooked.
6. Just before serving add the fresh coriander leaves.