Title: Curried lentil & lime soup
Cook: Chris Lock
Serves: 4
Preparation Time: 10 mins
Cooking Time: 40 minutes

Ingrediants

• 1 tbsp hot curry paste
• 1 onion
• 2 garlic cloves
• 4 cms fresh ginger
• 1 tsp cumin seeds
• 200 g red lentils
• 1.5 lts vegetable stock
• 50 g small sultanas
• 1 lime
• 150 g fat free natural yoghurt
• 2 tbs fresh mint
• 4 warm chapattis

Method:

• Finely chop the onion, garlic and ginger. Add to a pan with the curry paste and the cumin seeds. Cook gently for 3 minutes.
• Add the lentils and the stock to the pan, bring to the boil and simmer gently for 20 minutes. Add the sultanas and cook for a further 10 minutes. Add the lime and salt and pepper to taste.
• Ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint. Serve with warm chapatties