Spiced lentil and vegetable soup

Ingredients
• 2 tsp oil
• 25 g red onion
• 25 g garlic
• 25 g celery stalks
• 1 tsp curry powder
• 200 g diced tomatoes
• 750 ml vegetable stock
• 200 g lentils, washed, drained
• 2 capsicums, chopped
• 2 small eggplants, chopped
• plain yoghurt and coriander leaves, to serve

Method
1. Heat oil in a large saucepan over high heat.

2. Add onion, garlic and celery. Cook, stirring, for 5 minutes or until onion is soft.

3. Add curry powder. Cook, stirring, for 1 minute or until fragrant.

4. Add tomato, stock, 2 cups cold water and lentils
.
5. Cover. Bring to the boil. Reduce heat to low. Simmer for 45 minutes.

6. Add capsicum and eggplant. Simmer, covered, for 40 minutes or until vegetables and lentils are tender.

7. Season with pepper. Serve soup with yoghurt and coriander.