Vegetable and red lentil soup | Women's Weekly Food

Ingredients

• 1 tablespoon curry paste
• 400 gram canned diced tomatoes
• 1 1/2 cup (375ml) chicken stock
• 1 carrot (70g), chopped finely
• 1 stalk celery (150g), trimmed, chopped finely
• 1 potato (120g), chopped finely
• 1 zucchini (90g), chopped finely
• 1/3 cup (65g) dried red lentils
• 1/4 cup (30g) frozen peas
• 2 tablespoon low-fat plain yoghurt
• 2 tablespoon coarsely chopped fresh coriander leaves (cilantro)