Curried Lentil And Lime Soup - cooking recipe

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)

Preparation

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.