Low Fat Curried Lentil Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon hot curry paste
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 cm gingerroot, peeled and finely chopped
• 1 teaspoon cumin seed
• 200 g red lentils
• 1 1/2 liters chicken stock or 1 1/2 liters vegetable stock
• 50 g small raisins
• 1 lime, juice and zest of, only
• sea salt & freshly ground black pepper
• 150 g natural nonfat yogurt
• 2 tablespoons chopped fresh mint

Recipe

• 1 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.
• 2 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.
• 3 place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for three minutes.
• 4 add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
• 5 add the sultanas and cook for a further 10 minutes. add the lime rind and juice and season to taste.
• 6 ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint.