I based this recipe on an authentic carrot curry recipe (which wasn’t very inspiring) which I have already re-created on my blog. This version however is totally awesome and I enjoyed a large plateful last night served with fresh broccoli and I have the same packed for my lunch today at work!

Lentils became popular in the UK the US and Canada during WWII and they are an excellent source of protein and fibre and are a very filling addition to soups and stews

• 4 medium potatoes
• handful of sliced mushrooms
• 1 onion
• 1 carrot diced small
• 1/2 cup dry lentils
• milk (or almond milk for vegans- coconut milk would be wonderful in a modern adaption)
• curry powder to taste (or turmeric, cumin and chilli powder)
• 1/2 cup of finely chopped canned tomatoes
• salt and pepper
• thyme
• parsley
• tablespoon of sweet chutney or raw sugar to add some sweetness

1. Dice washed potatoes (no need to peel), chop onion and mushrooms
2. Put some margarine or butter in a pan (vegans can use vegan spread)
3. Heat and add above ingredients and lightly saute
4. Add a cup of milk (or half milk and half water), lentils, chopped canned tomatoes and mix well
5. Add curry powder (or turmeric, cumin and chilli powder), salt and pepper, thyme, parsley and your sweet chutney.
6. Mix well again and turn down to a low/medium heat and cook until sauce thickens and potatoes are tender to eat (about 20 minutes)
7. Add more water or milk if you need too
8. Add more spices etc to your own taste

I served mine with some lightly cooked fresh broccoli but you can serve with rice or anything you wish.

Serves 2-4 people