Finely dice the onions and sautée over a medium heat for 10 minutes until soft.
Add the curry powder and lentils and stir until everything is evenly coated. Add the vegetable stock and stir well.
Bring to a boil then reduce to a gentle simmer and add the frozen vegetables. Simmer over a low-medium heat for 25–30 minutes until the lentils are tender – stir frequently and add more water if needed. Serve with brown rice or whole wheat pitta bread.
Vegetable stockVegetable stock