Spicy lentil soup | Women's Weekly Food

Ingredients

• 1/2 cup (100g) dried red lentils
• 2 small carrots (240g), chopped coarsely
• 1 stick celery (150g), trimmed, sliced thinly
• 2 medium potatoes (400g), chopped coarsely
• 3 clove garlic, crushed
• 400 gram canned diced tomatoes
• 1/3 cup (100g) mild indian curry paste
• 1 litre (4 cups) chicken stock
• 2 dried bay leaves
• 1/2 cup (140g) greek-style yoghurt
• 1/2 cup finely chopped fresh coriander