Serves 6
Fry 2 chopped onions, 4 garlic chopped cloves, one inch chopped ginger in a little oil. Add 1-2 tbsp ground cumin and curry powder to taste, and fry. Boil 1 kg peeled and chopped carrots and 1 cup washed red lentils in stock, simmer covered until cooked. Blend and add yoghurt (optional) to taste. Season and garnish with parsley and yoghurt (optional).