1.Cook curry paste in heated large saucepan, stirring, about one minute or until fragrant. Add undrained tomatoes, stock, carrot, celery, potato and zucchini; bring to the boil. Reduce heat; simmer, covered, 5 minutes.
2.Add lentils to soup mixture; return to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until lentils are just tender. Add peas; return to the boil. Reduce heat; simmer, uncovered, until peas are just tender.
3.Remove soup from heat; stir in yogurt and coriander.
While a hot curry paste, or some finely chopped chilli, will boost the flavour, you can use any curry paste you like.Note