Recipe from Donna Hay
Curry and Lime Lentil Soup
2 tsp vegetable oil
1 Tbsp hot curry paste
1 medium brown onion, finely chopped
2 cloves garlic, crushed
2cm piece fresh ginger (10g), grated
1 tsp cumin seeds
1 cup (200g) red lentils
2 cups vegetable stock
2.5 cups water
400g can diced tomatoes
1 tsp finely grated lime rind
1/4 cup (60ml) lime juice
sea salt and black pepper
1 cup thick Greek yogurt
1/3 cup chopped fresh flat leaf parsley
Heat a oil in large saucepan; cook curry paste, stirring, until fragrant. Add the onion, garlic, ginger and cumin; cook stirring, until onion softens.
Add lentils, stock, the water and undrained tomatoes; bring to the boil. Reduce heat; simmer, uncovered, about 20min or until lentils soften.
Stir in rind and juice; return to a boil. Stir in parsley off the heat.
To serve, stir through the salt and pepper , then ladle the soup into mugs or bowls. Spoon on yoghurt if desired.