Jemma O'Hanlon's Foodwatch - Vegetable and lentil soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, peeled and diced
• 2 teaspoons curry paste or powder
• 1 cup (200 g) red lentils
• 4 cups (1 litre) salt-reduced vegetable or chicken stock
• 425 g can crushed tomatoes
• 2 medium potatoes (about 400 g), peeled and diced
• 2 medium carrots (about 250 g), diced
• 1 x 400 g can butter beans, drained and rinsed
• 1 cup (120 g) frozen peas
• 1 cup water
• TO SERVE:
• chopped parsley
• slices of wholemeal bread