CURRIED LENTIL AND VEGETABLE SOUP

Prep time 10 mins Cooking time 20 mins Serves 2

INGREDIENTS

500g butternut pumpkin, peeled and coarsely chopped

1 litre vegetable stock

1 litre water

2 tsp olive oil

120g brown onion, finely chopped 1 large clove garlic, crushed 120g carrot, coarsely chopped

150g celery, trimmed and finely chopped 1 fresh bay leaf

3 tsp curry powder

1 cup frozen peas

400g canned brown lentils, drained and rinsed

4 tbsp lemon juice

4 tbsp chopped fresh coriander

METHOD

Place pumpkin, stock and the water in a medium saucepan; cover, bring to the boil. Reduce heat; simmer, uncovered, for 5 mins or until pumpkin is nearly tender. Heat oil in a large saucepan over high heat; cook onion, garlic, carrot, celery and bay leaf, stirring, for 3 mins or until softened.

Add curry powder; stir until fragrant. Add pumpkin mixture and peas to the pan; simmer for 10 minutes or until vegetables are tender. Stir in lentils and juice. Remove and discard bay leaf. Ladle soup into bowls; serve topped with coriander.