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Ingredients
Ingredients 2 tablespoons vegetable oil 1 onion, chopped 2 teaspoons curry powder ½ teaspoon ground cumin 1 tablespoon tomato paste (puree) 6 cups / 1.5 litres / 2 ½ pt vegetable stock 125 g / 4 oz red or green lentils 1 small head broccoli, broken into florets 2 carrots, chopped 1 parsnip, chopped 1 stalk celery, chopped freshly ground black pepper 1 tablespoon chopped fresh parsley

Instructions
Method 1. Heat oil in a large saucepan, odd onion, curry powder and cumin and cook, stirring occasionally, for 4-5 minutes or until onion is soft. Stir in tomato paste (puree) and stock and bring to the boil. Reduce heat, odd lentils, cover and simmer for 30 minutes. 2. Add broccoli, carrots, parsnip and celery and cook, covered, for 30 minutes longer or until vegetables are tender. Season to taste with block pepper. Just prior to serving, stir in parsley. Note: This thick and hearty soup can be mode ahead of time and makes a great main meal. Serves 6