Heat oil in a large saucepan over medium-high heat.
Cook the onion, curry powder and cumin for about 4 minutes or until onion softens.
Stir in the tomato paste and vegetable stock and bring to a boil stirring occasionally.
Reduce the heat to low and add the lentils.
Cover and simmer for 40 minutes.
Add the broccoli, carrots, parsnip and celery.
Cover and cook 30 minutes longer or until vegetables are tender.
Stir in parsley and serve.
This is an easy, hearty and satisfying soup with a mild curry flavour.If you prefer spicier dishes more curry powder can be used. If you have leftovers store this soup in the fridge for up to 5 days – it tastes great reheated!