Celery (two cut pieces or one small stock)
Chicken Bullion (two)
Onion (small one)
Garlic (big clove)
Sweat Potato (pieces maybe one small one)
Garam Masala (two heaped tea spoons)
Curry Powder (three heaped-ish tea spoons)
Meat (Turkey or Chicken) (handful)
Soft cheese (Cream cheese mixed with feta)
Note: this is for a small pot. It was based on dorm room experimentation.
Lightly saute the onions until tender in a small splash of oil and smidgen of butter. Add garlic and meat and lentils. Sprinkle on the first dose of garam masala. Soon after, add water and bullion. As you bring this to a boil, add the carrot and celery and potato and the curry powder. If you are using leftover baked potato, wait a bit longer before adding them. Let it boil for a bit, maybe five minutes or so, before lowering the temperature to a simmer. Remember to use a lid on the pot, but also check regularly in case you need to add more water or something else that strikes your fancy.
While the stew is simmering, you can mix up the cheese. Start with equal portions of feta and cream cheese and then sway the balance in accordance with your personal taste. I like it to be heavier on the feta.
When the lentils are soft, you are ready to add the leftover potatoes and the rest of the garam masala to the stew. I might have also added a splash of lemon juice . . .
Serve the stew with a glob of the cheese mixture and a sprig of parsley.
It makes a few servings of tasty stew.