Vegetable And Red Lentil Soup

1. 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. 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. 3

   Remove soup from heat and stir in yogurt and cilantro. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.