Curried lentil and vegetable soup
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
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.