1 large onion finely diced
800g tinned tomatoes
400g tinned brown lentils (drained)
handful of curry leaves
1 heaped tablespoon of your favourite curry paste (I use Korma)
3 dried chillies
700mls chicken stock (I use homemade) – see Lemons by Lisa for receipe
Fry off your onions in butter on medium heat, add all other ingredients to large stock pot and cook on slow for 20 to 30 min. Remove dried chillies on serving.
Serve with a spoon of natural yoghurt or some sour cream.
(serves at least 4 and is approximately 180 calories per serve – without cream)