2 tbsp Extra Virgin Olive Oil

2 Onions

(Chopped)

2 tbsp Curry Paste

3 cup Vegetable Stock

100 g Red Lentils

1 cup Basmati Rice

1 tsp Turmeric

2 tbsp Fresh Parsley

2 Carrots

(Chopped)

1 Red Capsicum

(Sliced)

1. Using large pan, heat oil adding chopped onions cooking until golden brown.
2. Add curry paste, stirring in half the stock as it sizzles and finally pouring in the remaining portion.
3. Stir in the vegetables, covering and simmering for 5 minutes.
4. Add lentils and let simmer covered for 15 - 20 minutes, checking the vegetables are cooked.
5. Cook rice according to packet, add turmeric to cooking water to infuse rice. Drain and rinse.
6. Season the curry with salt and pepper, add parsley.

Serve with natural yoghurt.