1. Boil a pan of water
2. Add stock cube, stir
3. Add carrots, lentils, thyme, and boil vigorously until lentils
and carrots are soft.
4. Drain off stock into separate pan and boil down until thick
5. Add curry paste, stir to mix add spinach and heat for ~30 seconds
6. Add sauce back to lentil mixture and stir, heat slightly, then
serve, with toast and butter
