Curry and lime lentil soup | Women's Weekly Food

Ingredients

• 2 teaspoons vegetable oil
• 1 tablespoon hot curry paste
• 1 medium_piece (150g) brown onion, chopped finely
• 2 cloves garlic, crushed
• 2 centimetre (10g) piece fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 cup (200g) red lentils
• 2 cups (500ml) vegetable stock
• 2 1/2 cup (625ml) water
• 400 grams can diced tomatoes
• 1 teaspoon finely grated lime rind
• 1/4 cup (60ml) lime juice
• 1/3 cup fresh flat-leaf parsley, chopped