Curried Lentil and Lime Soup.

Gorgeous soup! I even forgot to add the lime juice and zest but it was still glorious.

1 tbsp hot curry paste (I used Tikka Masala so the kids could eat it too)
1 onion, finely chopped
2 garlic cloves, finely chopped
4-cm piece of root ginger, peeled and finely chopped
1 tsp cumin seeds
200g (1 cup) red lentils
1.5 litres chicken or vegetable stock
50g (1/4 cup) sultanas
grated rind and juice of 1 lime
150g carton fat-free natural yoghurt (optional)
2 tbsp chopped fresh mint
sea salt and freshly ground black pepper
4 warm chapattis, to serve (optional)

1 Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for three minutes.

2 Add the lentil 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 rind and juice, and salt and pepper to taste.

3 Ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint. Serve with warm chapattis.