Dahl Lentil Soup With Yogurt

• 2 tbsp butter
• 2 cloves garlic, peeled and finely diced
• 1 None leek, sliced
• 1 stick celery, sliced
• 1 litre vegetable stock
• 250 g red lentils, soaked in water overnight
• 1-2 tbsp curry paste, according to taste
• 1 tsp sugar
• 2 tbsp balsamic vinegar
• 100 g full-fat natural yogurt
• 30 g fresh coriander, little reserved for garnish, remainder finely chopped
• None None Naan bread, to serve

1. Melt the butter in a saucepan and saute the garlic, leek and celery for 5 mins. Add the stock and 2 cups water, bring to a boil and simmer for 10 mins. Add the lentils and simmer for 5 more mins. Stir in the curry paste to taste, the sugar and vinegar and season with salt and black pepper.
2. To make the topping, mix the yogurt and chopped cilantro together and season with salt and black pepper. Ladle the soup into bowls and top with the yogurt mixture. Garnish with cilantro leaves and serve with naan bread.

butter, garlic, celery, vegetable stock, red lentils, curry, sugar, balsamic vinegar, fullfat natural yogurt, fresh coriander, bread

Taken from recipes-plus.com/api/v2.0/recipes/19800 (may not work)