Curried pumpkin and lentil soup | Women's Weekly Food

Ingredients

• Curried vegetable & lentil soup
• 1 litre (4 cups) vegetable stock
• 1 litre (4 cups) water
• 500 gram butternut pumpkin, peeled, chopped finely
• 2 teaspoon olive oil
• 1 (170g) medium brown onion, chopped finely
• 1 clove garlic, crushed
• 1 (120g) medium carrot, finely chopped
• 1 (150g) stalk celery, trimmed, finely chopped
• 3 teaspoon curry powder
• 1 cup (120g) frozen peas
• 400 gram (12½ ounces) canned brown lentils, rinsed, drained
• 1/4 cup (60ml) lemon juice
• 1/4 cup fresh coriander leaves (cilantro), loosely packed