- 2 yellow onions
- 1 lb carrots
- 1 garlic
- 1 heaped tablespoon hot curry paste
- 2 cups red lentils
- 1 can (796 ml) no-salt-added stewed tomatoes
- 1 can (540 ml) chick peas
- 4 cups herb broth
- olive oil for frying
Peel and slice thinly onions, carrots and garlic.
Add curry paste and stir fry in olive oil until vegetables are soft.
Add remaining ingredients and bring to a boil.
Simmer uncovered for 30 minutes, stirring occasionally.