Ingredients (4 servings)
1½ tbs curry paste of choice
1 tbs finely chopped coriander root
2 x 400g cans crushed tomatoes
1L (4 cups) water
160g (2/3 cup) red split lentils
400g beef or lamb meatballs
1/3 cup chopped coriander leaves
90g (1/3 cup) natural yoghurt, to serve
Baby coriander, to serve (optional)
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.