Step 1 Spray a large saucepan with oil and place over medium heat. Add onion and garlic and cook for 3–4 minutes, until onion is soft. Add curry powder and cook for 30 seconds, or until fragrant.
Step 2 Meanwhile, cut a cross into the bottom of the tomato and place into a bowl of boiling water for 1 minute. Carefully remove from water, peel and discard skin.
Step 3 Dice tomato and add to onion mixture, along with lentils, stock and 2 cups water. Bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes, until soup has thickened and lentils are cooked. Ladle into bowls, garnish with a dollop of yoghurt and chopped parsley. Serve with warmed bread.
Recipe supplied by Healthy Food Guide reader, Michael Couch (WA)