Low Fat Curried Lentil Soup

• 1 tablespoon hot curry paste
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 cm gingerroot, peeled and finely chopped
• 1 teaspoon cumin seed
• 200 g red lentils
• 1 12 liters chicken stock or 1 12 liters vegetable stock
• 50 g small raisins
• 1 lime, juice and zest of, only
• sea salt & freshly ground black pepper
• 150 g natural nonfat yogurt
• 2 tablespoons chopped of fresh mint

1. Curry paste is made using vegetable oil but it has loads more flavour and none of the harshness of curry powder, so I do think it's worth sacrificing a few calories for.
2. If you choose to substitute powder for paste, please do fry it in a little oil for a few minutes to take away the rawness of the spices.
3. Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for three minutes.
4. Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
5. Add the sultanas and cook for a further 10 minutes.
6. Add the lime rind and juice and season to taste.
7. Ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint.

curry, onion, garlic, gingerroot, cumin, red lentils, chicken, raisins, lime, salt, natural nonfat yogurt, mint

Taken from www.food.com/recipe/low-fat-curried-lentil-soup-210352 (may not work)