Recipe

Curry and lime lentil soup

May 31, 2010 2:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Curry and lime lentil soup
  • 2 teaspoon vegetable oil
  • 1 tablespoon hot curry paste
  • 1 medium_piece (150g) brown onion, chopped finely
  • 2 clove garlic, crushed
  • 2 centimetre (10g) piece fresh ginger, grated
  • 1 teaspoon cumin seeds
  • 1 cup (200g) red lentils
  • 2 cup (500ml) vegetable stock
  • 2 1/2 cup (625ml) water
  • 400 gram can diced tomatoes
  • 1 teaspoon finely grated lime rind
  • 1/4 cup (60ml) lime juice
  • 1/3 cup fresh flat-leaf parsley, chopped

Method

Curry and lime lentil soup
  • 1
    Heat oil in large saucepan, cook curry paste, stirring, until fragrant. Add onion, garlic, ginger and cumin, cook, stirring, until onion softens.
  • 2
    Add lentils, stock, the water and undrained tomatoes, bring to the boil. Simmer, uncovered, about 20 minutes or until lentils are softened.
  • 3
    Stir in rind and juice, return to the boil. Remove from heat, stir in parsley.

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