Name: Curry and lime lentil soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 teaspoon vegetable oil; 1 tablespoon hot curry paste; 1 medium_piece (150g) brown onion, chopped finely; 2 clove garlic, crushed; 2 centimetre (10g) piece fresh ginger, grated; 1 teaspoon cumin seeds; 1 cup (200g) red lentils; 2 cup (500ml) vegetable stock; 2 1/2 cup (625ml) water; 400 gram can diced tomatoes; 1 teaspoon finely grated lime rind; 1/4 cup (60ml) lime juice; 1/3 cup fresh flat-leaf parsley, chopped

Ingredients

2 teaspoon vegetable oil

1 tablespoon hot curry paste

1 medium_piece (150g) brown onion, chopped finely

2 clove garlic, crushed

2 centimetre (10g) piece fresh ginger, grated

1 teaspoon cumin seeds

1 cup (200g) red lentils

2 cup (500ml) vegetable stock

2 1/2 cup (625ml) water

400 gram can diced tomatoes

1 teaspoon finely grated lime rind

1/4 cup (60ml) lime juice

1/3 cup fresh flat-leaf parsley, chopped

Method

1.Heat oil in large saucepan, cook curry paste, stirring, until fragrant. Add onion, garlic, ginger and cumin, cook, stirring, until onion softens.

2.Add lentils, stock, the water and undrained tomatoes, bring to the boil. Simmer, uncovered, about 20 minutes or until lentils are softened.

3.Stir in rind and juice, return to the boil. Remove from heat, stir in parsley.

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Ingredients

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