Butternut and Red Lentil Soup with Mint Yoghurt

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 onion (diced)
• 1 lemon (juiced)
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 tablespoon curry powder
• 1/3 cup mint
• 1 cup red lentils
• 1 litre water
• 3 tablespoons pumpkin seeds
• 2 cm ginger (finely grated)
• 500 g butternut (skin removed and cut into chunks)
• 2-3 tablespoons tomato paste
• 400 g crushed tomatoes (one can)
• ¾ cup natural Greek yoghurt (optional)
• 8-10 slices ciabatta bread (toasted (optional))