1 tablespoon of vegetable oil 1 onion, finely chopped 15g (one and a half oz) butter 2 carrots, finely chopped 1 potatoe, finely chopped 1 parsnip, finely chopped Half a teaspoon of turmeric 3 tablespoons of mild curry paste 1.2 litres (2 pints) of vegetable stock 75g (3oz) of split red lentils, rinsed Salt and Pepper
Preparation
1. Heat the oil in a saucepan, add the onion and fry for 5 minutes until soft. Add the butter and vegetables and fry for 5 minutes, stirring all the time.
2. Put in the turmeric and curry paste and cook for 1 minute, then add the stock, lentils and sprinkle with salt and pepper. Bring to the boil, cover and simmer for 40 minutes until the lentils are soft.
