Vegetable And Red Lentil Soup

• 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

1. 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.
2. 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.
3. Remove soup from heat and stir in yogurt and cilantro. Serve.

curry, tomatoes, chicken stock, carrot, celery, potato, zucchini, red lentils, frozen peas, yogurt, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/36020 (may not work)