Spicy Lentil Soup

Another "leaving home and fending for yourself" tradition is to own your very own personal edition of the Edmonds Cookbook This is one of my favourites from my 1994 edition, and I have just made it for the first time this winter... I'm spurred on by the cold and rainy weather! It's not too spicy and tastes great even if frozen and saved for another rainy day.

2 teaspoons of butter
2 teaspoons of oil
1 clove or 1 tsp crushed garlic
1 carrot finely chopped
1 onion finely chopped
1 stalk celery finely chopped
1 teaspoon curry powder
1 cup of brown lentils
250g bacon bones (optional)
400g can tomatoes in juice, chopped
4 cups of beef stock
salt+black pepper
2 tblsp choppped parsley (optional)

Heat butter and oil in a large saucepan. Add garlic, carrot, onion, and celery. Cook until onion is clear. Add in curry powder stirring constantly for 30 seconds. Add lentils, bacon bones (optional), tomatoes and juice, and stock. Cover, bring to the boil, then reduce heat and simmer covered for 1 1/2 hours or until lentils are cooked. Remove and discard bacon bones (if used) Season with Salt and pepper. Serve garnished with parsley. Serves 4 - 6