INGREDIENTS
200 g
red lentils
5
medium sized potatoes chopped roughly
4
carrots chopped roughly
200 g
mild or medium curry paste (depending on preference)
6 cloves
garlic crushed
2 l
vegetable stock
1 tbsp
chilli flakes
2
x 400g tins of chopped tomatoes
4
dried bay leaves
1 handful
fresh coriander chopped finely
200 g
Greek yoghurt