Name of Recipe:Curry and Lime Lentil Soup
Number of People:4
Ingredients:
2 teaspoon vegetable oil
1 tablespoon hot curry paste
1 medium brown onion, chopped finely
2 cloves garlic, crushed
2cm piece fresh ginger, grated
1 teaspoon cumin seeds
1 cup red lentils
2 cups vegetable stock
2 1/2 cups water
400g can diced tomatoes
1 teaspoon finely grated lime rind
1/4 cup lime juice
1/3 cup chopped flat leaf parsley
Preparation:1.Heat oil in a large saucepan.
2.Cook curry paste, stirring, until fragrant.
3.Add onion, garlic, ginger and cumin; cook, stirring, until onion softens.
4.Add lentils, stock, water and tomatoes; bring to the boil. Reduce heat; simmer, uncovered for about 20 minutes or until lentils are soft.
5.Stir in rind and juice; return to the boil.
6.Remove from heat; stir in parsley. Season to taste with salt and pepper.
(if freezing, omit parsley until serving).
Thermomix Instructions
1. Place garlic and halved onion and ginger in bowl and chop sp 5, 3 sec
2. Add cumin and curry paste and saute 5 min, 100C, sp 2
3. Add lentils, stock, 2 cups water, diced tomatoes, lime rind and lime juice and cook 25 min, 100C, sp 1 with basket sitting on top of lid.
4. Blend 30 seconds, sp 8 and serve with chopped parsley
Photos:
Tips/Hints:Originally from The Complete Book of Modern Asian - Women's Weekly
