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.
- 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)
- 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.