Curried Lentil and Lime Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon hot curry paste |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
4 cm piece fresh gingerroot, peeled and finely chopped (1 1/2 in) |
1 teaspoon cumin seed |
200 g red lentils |
1 1/2 liters chicken stock (2 1/2 pts) or 1 1/2 liters vegetable stock (2 1/2 pts) |
50 g small sultanas (2oz) |
1 lime, juice and zest of |
salt and pepper |
150 g plain fat-free yogurt |
2 tablespoons chopped fresh mint |
4 naan bread (or chapattis, to serve) (optional) |
Directions:
1. Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 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.
4. 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).
5. Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
6. Serve with warm chapatis.
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