2 medium onions
1 large potato
1 green pepper
1 litre (2 pints) vegetable stock
large hand full of dry lentils (or if using a can use less stock)
1 teaspoon cumin
1 teaspoon corriander
1 teaspoon ginger
4 cloves of garlic
(vary spices to taste or use your favorite curry powder)
1 teaspoon sunflower oil
Chop all the veg into chunks. Heat the oil and soften the onions and green pepper.
Stir in the spices.
Add half the stock and the rest of the veg.
Simmer for around 20 minutes.
Add the lentils and the rest of the stock. Leave to simmer for a further 15 minutes or until the veg and the lentils are soft.
Serve with rice and naan bread.
The longer you simmer the better this is and is delicious re-heated the next day.