Huey'S Red Lentil Soup

• vegetable oil
• 2 large garlic cloves, crushed
• 1 medium carrot, diced
• 2 celery ribs, chopped
• 1 large onion, chopped
• 2 small red chilies, seeded and finely sliced
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon fennel seed
• 2 teaspoons cumin seeds
• 2 teaspoons curry powder
• 1 1/2 liters vegetables (may need a little more) or 1 1/2 liters chicken stock (may need a little more)
• 200 g red lentils, rinsed picked over
• sea salt
• 1 lemon, juice of
• 2 tablespoons chopped fresh coriander
• Greek yogurt, to serve

1. Heat a little oil in a heavy-bottomed pot and gently saute the garlic, carrot, celery, onion, chillies and ginger until softish.
2. Add the fennel and cumin seeds, together with the curry powder. Stir well and cook to toast the spices.
3. Then add 11/2 litres stock, the lentils and a good pinch of salt. Mix and cook for about 20 mins until everything is tender, adding more stock if needed.
4. Add the lemon juice and coriander. Stir and taste for seasoning.
5. Serve in individual bowls with a sprinkling of plain yoghurt on top, if you like.

vegetable oil, garlic, carrot, celery, onion, red chilies, ginger, fennel seed, cumin seeds, curry powder, liters vegetables, red lentils, salt, lemon, fresh coriander, yogurt

Taken from www.food.com/recipe/hueys-red-lentil-soup-453175 (may not work)