Step 1

Heat oil in a large saucepan over medium heat. Cook onion and garlic for 3 to 5 minutes or until onion is soft. Add curry powder. Cook for 30 seconds or until fragrant.

Step 2

Add lentils, tomato, stock and 1 cup warm water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes or until soup has thickened and lentils are cooked.

Step 3

Ladle soup into bowls. Top with sour cream and parsley. Serve with bread.