Curry Lentil and Mushroom Soup

3 3/4 - 4 cups water

1 cup red lentils
1 cup diced mushrooms
1 small onion diced
1 clove crushed garlic
1 carrot chopped
1 1/2 teaspoon curry powder
pinch black pepper
Salt to your liking or Vegtable Maggi cube
oil
How2:

In a pot add oil, chopped onions,carrots, and mushrooms. saute until the vegtables are tender.
Once tender add garlic saute for 1 min then add lentils,curry powder,Maggi cube if you using one,and the water I started off by adding 3 cups but then increased it to about an extra 3/4 to 1 cup more because I liked it not as thick, you can  see how you feel about it once it cooks and adjust it.
Bring to a boil then reduce heat to low, simmer with coveron and occasionally stir the soup to prevent sticking to the bottom of pot.
Once lentils have softened and split you can now puree the soup. You may use a blender in small batches or with a hand blender.
Puree the soup then place it back on the stove to simmer a bit more at this point it may thicken up so you may add that extra cup of water.
once its cooked add black pepper taste to see the salt is just to your likeing.
serve up with some croutons, or even a bit of cream to lighten it up.
ENJOY!
Note: you may add some cream to this soup at the end, or even puree 1/2 of it to give it more texture.or serve it with a bit of fresh lemon or lime juice.