CURRIED LENTIL AND LIME SOUP
Somebody was requesting a lentil soup recipe without tomatoes. Here is the one I know. I made it last winter and I really liked it. The recipe says it's low-fat and the soup is definitely quick to throw together. I'm not sure if I used lime as stated or lemon, since I don't usually have lime at home, but do the rest of the ingredients. That's another good thing about this recipe; it uses storecupboard ingredients. I am already looking forward to prepare this soup again when it gets colder... You can use whatever curry paste you fancy. I used a korma paste. This soup freezes well, yet another advantage. I didn't use the yogurt, I tried it with the yogurt, but I preferred it without. However, I thought you might like it with that's why I didn't leave it out.
Provided by tigerduck
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
- Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
- Add the sultanas and cook for a further 10 minutes.
- Add the lime zest and juice, plus salt and pepper to taste (you probably don't need to add salt but check to make sure).
- Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
- Serve with warm chapatis.
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