• 2 tablespoons vegetable oil
• 2 medium brown onions (3008), chopped finely
• 2 cloves garlic, crushed
• 1 tablespoon finely chopped fresh thyme leaves
• 3 teaspoons vindaloo paste
• 1.2kg pumpkin, chopped coarsely
• 1 large potato (300g), chopped coarsely
• 2 small tomatoes (260g), chopped coarsely
• 2 cups (500m1) vegetable stock
  
• 1 1/2 cups (375m1) water
  
• 1/4 cup (60g) tomato paste
  
• 1/2 cup (1008) red lentils
• 1 tablespoon finely chopped fresh coriander leaves
• 1 tablespoon finely chopped fresh flat-leaf parsley

Heat oil in large saucepan; cook onion, garlic, thyme and curry paste, stirring, until onion is soft. Add pumpkin, potato, tomato, stock, the water, tomato paste and lentils; simmer, covered, about 15 minutes or until vegetables and lentils are tender. Stir in herbs. Serve with green salad, if desired.
SERVES 4-6
Per serving 12.8g fat; 1502kJ