Vegetable And Red Lentil Soup - cooking recipe

Ingredients

1 tbsp curry paste
1 (13.5 oz) canned diced tomatoes
1 2/3 cups chicken stock
1 None carrot, chopped finely
1 stalk celery, trimmed, chopped finely
1 None potato, chopped finely
1 None zucchini, chopped finely
2 oz dried red lentils
1 oz frozen peas
2 tbsp plain yogurt
2 tbsp coarsely chopped fresh cilantro leaves

Preparation

Heat a large saucepan over medium heat. Cook curry paste, stirring, for 1 min, or until fragrant. Add tomatoes, stock, carrot, celery, potato and zucchini. Bring to a boil then reduce heat and simmer, covered, for 5 mins.
Add lentils to soup mixture and return to a boil. Reduce heat and simmer for 10 mins, or until lentils are just tender. Add peas and return to a boil. Reduce heat and simmer until peas are just tender.
Remove soup from heat and stir in yogurt and cilantro. Serve.