Ingredients

300g leftover potato and carrot curry
1 vegetable stock cube (from your store cupboard)
300g leftover cooked lentils
1 tbsp vegetable oil (from your store cupboard)
1 carrot, peeled into ribbons with a veg peeler
Pinch of curry powder
Chopped coriander, to garnish (optional)

Method

1. Put the leftover curry into a blender with 200ml cold water and blitz until smooth
2. Tip into a saucepan with an additional 500ml water and crumble over the stock cube
3. Season with black pepper and bring to a simmer
4. Add the lentils, reduce the head and cook for 5 mins
5. While the soup is cooking, heat the oil in a small non-stick frying pan and cook the carrot ribbons a few at a time over a high heat, for 1-2 mins, until golden at the edges
6. Drain on kitchen paper
7. While still hot, toss with a pinch of curry powder
8. Divide the soup between bowls and top with the crispy carrot
9. Serve garnished with chopped coriander, if you like.