1.Heat oil in large frying pan and stir potato until browned lightly. Add onion, garlic and curry powder. Continue stirring until onion softens.
2.Add consommé, butter, lentils, chillies and half the spinach. Bring to the boil. Reduce heat and simmer with lid off about 15 minutes or until potato is tender.
3.Stir in peas and remaining spinach. Simmer, uncovered, until peas are hot. Season to taste.
Use canned or packaged consommé for a good flavour, but if you prefer, use chicken stock instead.Note