Low Fat Curried Lentil Soup
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 14.79 ml hot curry paste
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 cm gingerroot, peeled and finely chopped
- 4.92 ml cumin seed
- 200 g red lentils
- 1500.0 ml chicken stock or 1500.0 ml vegetable stock
- 50 g small raisins
- 1 lime, juice and zest of, only
- sea salt & freshly ground black pepper
- 150 g natural nonfat yogurt
- 29.58 ml chopped of fresh mint
directions
- Curry paste is made using vegetable oil but it has loads more flavour and none of the harshness of curry powder, so I do think it's worth sacrificing a few calories for.
- If you choose to substitute powder for paste, please do fry it in a little oil for a few minutes to take away the rawness of the spices.
- Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for three 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 rind and juice and season to taste.
- Ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint.
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