Serves one

Takes 1 hour 5 minutes

Ingredients

1 tsp vegetable or olive oil

1 tsp mild curry paste

1 clove garlic, peeled and crushed or finely chopped

350ml vegetable stock

1 medium onion, chopped

30g dried red lentils

1 medium carrot, peeled and chopped

1 small parsnip or potato, peeled and chopped

1 medium stalk celery, chopped

1 tsp tomato puree

Method

1)    Heat the oil in a lidded, non-stick saucepan, add the curry paste and garlic and stir over a low heat for 1 minute.

2)    Add the stock and stir to combine, then add the rest of the ingredients and bring to a simmer over a medium-high heat.

3)    Turn the heat down, put the lid on and cook for 40-50 minutes or until the lentils are tender.

4)    Remove half or all the soup from the pan and puree in an electric blender. Return the soup to the pan and reheat gently to serve.