my lunch

Curried Lentil and Vegetable Soup

2 T. olive oil
1 small leek, chopped
2 cloves garlic, crushed
2 tsp. curry powder
1 tsp. ground cumin
1 tsp. garam masala
1 liter vegetable stock
1 fresh bay leaf
1 cup brown lentils
14 oz. butternut squash, peeled and diced
13 oz. can chopped tomatoes
2 zucchini, cut in half lengthways and sliced
6 oz. broccoli florets
1 small carrot, diced
1/2 cup peas
1 T. chopped fresh mint

1. Heat the oil in a suacepan over medium heat. Add the leek and garlic and cook for 4-5 minutes, or until soft and lightly golden. Add the curry powder, cumin and garam masala and cook for 1 minute, or until fragrant.
2. Add the stock, bay leaf, lentils and squash. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the lentils are tender.
3. Add the tomatoes, zucchini, broccoli, carrot and 16 oz. water and simmer for 10 minutes, or until the vegetables are tender. Add the peas and simmer 2-3 minutes.