Ingredients:
- 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
- cilantro
- olive oil for frying
Directions:
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.
Enjoy.
