1 Tablespoon oil
1 Spanish onion, diced
1 red chili, deseeded and diced
1 Tablespoon ground coriander
1 Tablespoon ground turmeric
2 cloves garlic, crushed
6 medium potatoes, sliced thickly
3 to 4 cups cooked lentils
2 cups vegetable stock
Place a medium-sized, heavy-based saucepan over medium heat and add oil. When oil is hot, add onion, chili (optional), garlic, and cook for 3 to 5 minutes. Add ground spices and potatoes and fry for 5 minutes. Add the cooked lentils and vegetable stock, then simmer for 20 minutes or until potatoes are cooked and stock has evaporated. Serve with a green salad.