Curried lentil and vegetable soup

serves 4 to 6 core

2 tabsespoons canola oil
2 teaspoons mild curry powder
1 brown onion, halved, chopped
1 parsnip, trimmed, peeled, finely chopped
1 desiree potato, peeled, diced
2 carrots, trimmed, peeled, diced
2 stalks celery, trimmed, chopped
3/4 cup dried green lentils, rinsed, stones removed
1 red delicious apple, peeled and diced
1 tomato, finely chopped
1 litre vegetable stock


Heat oil in a large saucepan over medium heat. Add curry powder, onion, parsnip, potato, carrots and celery. cook stirring for 2 to 3 minutes or until aromatic.
Add lentils, apple, tomato and stock. Increase heat to high. Bring to the boil. reduce heat to medium. cover and simmer for 35 mins or so, stirring occassionally, until mixture is thick and tender.

Serve.