Also, a recipe

[highlyeccentric]

2 cloves of garlic
1 onion, peeled and chopped
Cooking oil
Couple of tsp of curry powder or curry paste
Some cumin? I added it the other day, and it didn't hurt, not sure if it made any major difference though.
4-5 potatoes, peeled and cubed.
1 can canneloni beans (or however it is you spell them...)
About a cup of green lentils
2 bunches english spinnach (or ~300g spinnach leaves)
4-5 cups of stock (5 worked on the stove, but my cooker is pretty small and can only cope with four)
1/2 cup cream

Fry the garlic and onion in a pan with a generous amount of oil (esp. if you're using curry powder instead of curry paste) - if you're making soup on the stove, use the bottom of the soup pot, otherwise a frying pan.
Add the curry powder/paste and the cumin, and stir until the onion is completely coated.
Dump the fried mix into the slow cooker with the potatoes, stock, beans and lentils.
Leave for around 4-5 hours - or it works out quite nicely in 30-40 min on a medium-high stove.
Chop the spinnach leaves, add them to the soup, and when they're wilted, add the cream.
Use a stick mixer to blend it all up.

It serves nicely with plain yoghurt or sour cream. :) The recipe recommended you eat it with pappadams, but I haven't tried that yet. I'm also thinking that if you chopped the spinnach leaves *really* fine, or blended them up separately, it might make a nice tasty chunky soup.