Warm a dash of olive oil in a heavy-based saucepan.
Finely dice the onion and soften in the oil.
Then add the sliced garlic along with the peeled and chopped carrots.
Rinse a handful of red lentils in fresh running water, then add them to the pan.
Crumble in the stock cube and add a teaspoon of curry powder (or more if you like it hotter).
Cook the curry powder out a bit before adding enough water to generously cover the lentils and vegetables.
Bring to the boil, then simmer for 20-or-so minutes (according to the lentil cooking instructions), until the carrots are tender and the lentils are cooked.
Blend to the desired consistency with a stick blender. Season to taste.
Ingredients
Directions
Warm a dash of olive oil in a heavy-based saucepan.
Finely dice the onion and soften in the oil.
Then add the sliced garlic along with the peeled and chopped carrots.
Rinse a handful of red lentils in fresh running water, then add them to the pan.
Crumble in the stock cube and add a teaspoon of curry powder (or more if you like it hotter).
Cook the curry powder out a bit before adding enough water to generously cover the lentils and vegetables.
Bring to the boil, then simmer for 20-or-so minutes (according to the lentil cooking instructions), until the carrots are tender and the lentils are cooked.
Blend to the desired consistency with a stick blender. Season to taste.