Adapted from Australian Women's Weekly recipe
1 tbs oil
2 onions, finely chopped
2 cloves garlic, crushed
2 tsp grated ginger
4 rashers bacon, chopped
1 tbs mild curry powder
2 tsp tumeric
2 sticks celery, chopped
2 carrots, chopped
2-3 potatoes, chopped
1/4 C tomato paste
1 litre chicken or vegie stock
400ml can coconut milk (I used lite)
400g can brown lentils, rinsed & drained
Heat oil in large pan, cook onion, ginger and bacon until onion is soft
Add celery, carrot and potato (sweet potato is also great) cook, stirring for 2 mins
Stir in paste and stock and simmer uncovered for 20 mins until potatoes tender
Add lentils and coconut milk, stirring until hot
Note: it's a little spicy - if making for children, you may wish to reduce curry & tumeric
