Name: Curried Lentil and Lime Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
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 of fresh mint; 4 naan bread (or chapattis, to serve) (optional)

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Recipe by tigerduck

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Curried Lentil and Lime Soup created by tigerduck

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.

Ready In:: 40mins
Serves:
Units:

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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 of fresh mint
4 naan bread (or chapattis, to serve) (optional)

directions

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.

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RECIPE MADE WITH LOVE BY

@tigerduck

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@tigerduck

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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."

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review by katia

6/28/2006

I love lentil soup and its a very common dish in Greece. I sometimes make it without tomatoes but when I saw the combinatin curry, lime, sultanas and yogurt I knew I had to try it. It was so very good! I had trouble finding lime but I finally managed to get some. After I tried it this way, I made it again next week with some changes in order to reduce the fat furhter. So I used plain water instead of stock and reduced the sultanas in half. I liked it more that way. It wasn't so sweet and that is my kind of food. A keeper for the next winter. Thanks Tigerduck!

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photo by tigerduck

10/6/2005

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review by trick

9/18/2005

I followed directions to a "tee" but didn't enjoy this soup as much as I thought I would. Something was missing. I think I was looking more for a "Muligatawny" type soup but with lentils. My family agreed that something was missing.....

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review by stormylee

9/17/2005

Ooh tigerduck, this is delicious!! I've always been told citrus goes well with lentils but I never got around to squeezing that lemon juice on top of my lentil soup - and boy have I been missing out! The addition of lime juice and zest is awesome! I didn't feel this needed any additional salt. Also, omitted the sultanas - not a big fan. :-) I can see how a sweet flavour would work with the spices and the zestiness of the lime, however. The yogurt is such a lovely addition as it rounds out the flavours beautifully, but I actually like this even as-is. I've now inhaled one portion of this and thrown three servings to the freezer - I'm looking forward to my lunches next week. Yummy! Thanks for a great recipe!

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creation by tigerduck

8/15/2005

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.