Ingredients

300g leftover potato and carrot curry 1 vegetable stock cube (from your store cupboard) 300g leftover cooked lentils 1 tbsp vegetable oil (from your store cupboard) 1 carrot, peeled into ribbons with a veg peeler Pinch of curry powder Chopped coriander, to garnish (optional);

Method

1. Put the leftover curry into a blender with 200ml cold water and blitz until smooth 2. Tip into a saucepan with an additional 500ml water and crumble over the stock cube 3. Season with black pepper and bring to a simmer 4. Add the lentils, reduce the head and cook for 5 mins 5. While the soup is cooking, heat the oil in a small non-stick frying pan and cook the carrot ribbons a few at a time over a high heat, for 1-2 mins, until golden at the edges 6. Drain on kitchen paper 7. While still hot, toss with a pinch of curry powder 8. Divide the soup between bowls and top with the crispy carrot 9. Serve garnished with chopped coriander, if you like.