• ½ cup dried red lentils (rinsed)
• 1 litre of chicken stock
• 400 g tin of tomatoes
• 2 bay leaves
• 3 cloves of garlic (crushed)
• 1/3 cup mild Indian curry paste
• 2 carrots
• 2 potatoes
• 1 stalk of celery

Combine the lentils, chopped vegetables and other ingredients in the crock pot and cook on low for about 6 hours. Season to taste and garnish with a spoonful of Greek yoghurt and some chopped coriander. Serves 4.