1. Heat a little oil in a heavy-bottomed pot and gently saute the garlic, carrot, celery, onion, chillies and ginger until softish. 2. Add the fennel and cumin seeds, together with the curry powder. Stir well and cook to toast the spices. 3. Then add 1½ litres stock, the lentils and a good pinch of salt. Mix and cook for about 20 mins until everything is tender, adding more stock if needed. 4. Add the lemon juice and coriander. Stir and taste for seasoning. 5. Serve in individual bowls with a sprinkling of plain yoghurt on top, if you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
