We love this hearty soup for its easy shopping and super-speedy prep time.
- Heat a large heavy-based saucepan over low heat. Add the curry paste and coriander root and cook, stirring, for 1 minute or until aromatic. Stir in the tomato and water. Increase the heat to medium-high and bring to the boil. Stir in the lentils and simmer for 15 minutes or until lentils are just tender. Season.
- Meanwhile, heat a lightly greased large non-stick frying pan over medium heat. Add the meatballs and cook, turning, for 5 minutes or until golden brown. Add meatballs to soup and simmer for 5 minutes or until meatballs are cooked through. Stir through coriander leaves.
- Divide soup among serving bowls, top with a dollop of yoghurt and sprinkle with the baby coriander, if using. Season with pepper.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set