Rinse lentils thoroughly several times, then let soak for 30 minutes.
Peel carrots, grate finely. Peel garlic, chop finely. Peel onion, slice in half; chop one piece, leaving other whole. Take celery sticks, chop in half. Peel the sweet potato.
To a large pot add a little olive oil, salt, pepper, 1/2 tablespoon curry powder, garam masala powder, and quickly fry the onion, garlic, carrots and bacon.
Drain the lentils and add to the vegetable mixture. Mix briskly to avoid sticking to the pan.
Boil 750ml of water, add the beef stock cubes and 5 tablespoons of curry powder and add to vegetables and lentils. Stir well.
In a separate pot, boil the sweet potato in curry powder flavoured water until tender. Thoroughly mash the sweet potato, and add to the soup. Throw in celery sticks and left over onion.
Stir well, add more curry and garam masala powder if needed. Close the lid and cook on minimal heat for an hour or until lentils disintegrate completely. Before serving, take out onion and celery sticks.
Nice base recipe. I changed it, however. I took the bacon out, as I'm vegetarian. Then I sauteed the onion with ginger, curry powder and garam masala, added the soaked lentils (red and brown), then filled the pot with boiling water. I added a potato, a whole sweet potato, two grated carrots, and two sticks of celery. I also used some vegetable stock. When it was cooked, I used a stick mixer and whizzed it all together. It's really quite yummy! - 24 Apr 2011