Curried lentil and lime soup

[Guest guest]

Preparation time less than 30 mins

Cooking time 10 to 30 mins

 

Ingredients

1 tbsp hot curry paste

1 onion, finely chopped

2 garlic cloves, finely chopped

4cm/1.5in piece of root ginger, peeled and finely chopped

1 tsp cumin seeds

200g/7oz red lentils

1.5litres/2½pints vegetable stock

50g/2oz small sultanas

1 lime, grated rind and juice only

sea salt and freshly ground black pepper

150g/6oz carton fat-free natural yoghurt

2 tbsp chopped fresh mint

4 warm chapattis, to serve

 

 

Method

Curry paste is made using vegetable oil but it has loads more flavour and none

of the harshness of curry powder, so I do think it's worth sacrificing a few

calories for. If you choose to substitute powder for paste, please do fry it in

a little oil for a few minutes to take away the rawness of the spices.

 

1. Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan

and cook gently together for three minutes.

2. Add the lentils and stock, bring to the boil and simmer gently for 20

minutes.

3. Add the sultanas and cook for a further 10 minutes. Add the lime rind and

juice and season to taste.

4. Ladle into bowls and top each serving with a large spoonful of yoghurt and a

sprinkling of mint. Serve with warm chapattis.