Ingredients

2 tbsp vegetable oil (from your store cupboard)
¾ large onion, finely chopped
1½ tbsp medium curry powder
3 carrots, halved if large, chopped diagonally
1.1kg Maris Piper potatoes, peeled and chopped
1 vegetable stock cube (from your store cupboard)
200g leftover cooked lentils
Coriander leaves, to garnish (optional)
1 lime, cut into wedges, to serve (optional)

Method

1. Heat the oil in a large saucepan and fry the onion over a medium heat for 5-6 mins, until softened.
2. Add the curry powder and cook for 1 minute, until fragrant
3. Add the carrots and potatoes and crumble over the veg stock cube
4. Pour over 400ml boiling water, bring to a simmer, cover and cook for 10 mins
5. Stir well, add the lentils and cook, uncovered, for another 10-15 mins, or until the vegetables are tender
6. Set aside about a third of the mixture for use in the lentil and vegetable soup the next day
7. Divide the remainder between serving bowls
8. Garnish with coriander and serve with lime wedges, if you like