lentil soup



1 tbsp olive oil
2 onions, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
2 garlic cloves, crushed
1-2 tsp curry powder
150 g red lentils
1.4 litres vegetable stock
120 ml tomato juice
salt and freshly ground black pepper

Heat the oil in a large pan over a medium heat, then add onions, celery and carrots. Cook, stirring, for 5 minutes, or until the onions are soft and translucent.

Add garlic and curry powder and cook, stirring, for a further 1 minute, then add the lentils, stock and tomato juice.

Bring to the boil, then lower the heat, cover, and simmer for 25 minutes, or until the vegetables are tender. Season to taste with salt and pepper, and serve with bread.