Deliciously tasty heart-warming soup. I served it in lovely mismatched teacup & saucers for a dinner party – it looked very cute. Or it would suit soup sips in shotglasses very well also. I usually make double the recipe as I find it lasts really well in the fridge and becomes lunch for the next few days.
1 tbsp hot curry paste ( I used a tikka marsala pre-made bottle)
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 red lentils
1.5litres/2½pints chicken or vegetable stock
3 limes, grated rind and juice only
sea salt and freshly ground black pepper
150g carton fat-free natural yoghurt
2 tbsp chopped fresh mint
4 warm chapattis, to serve
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 30 minutes.
3. Add the lime rind and juice and season to taste.
4. Give it a blitz with a stick blender (or do batches in a normal blender) if you want a smooth dinner party worthy look.
4. Ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint. Serve with warm chapattis.
This will do 8 people as a soup course. Or 4 for dinner.