Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in skillet over medium high heat. add onion and cook until translucent. add curry, stir and cook for 1-2 minutes. (you should be able to smell the curry flavors when it is ready) add some of the stock to the pan to deglaze. pour the contents of the pan, and the rest of the stock into a crock pot. add the lentils to the pot. cover and cook on low for 6 hours. before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.

Target recipe: curry paste is made using vegetable oil but it has loads more flavour and none of the harshness of curry powder, so i do think it's worth sacrificing a few calories for. if you choose to substitute powder for paste, please do fry it in a little oil for a few minutes to take away the rawness of the spices. place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for three minutes. add the lentils and stock, bring to the boil and simmer gently for 20 minutes. add the sultanas and cook for a further 10 minutes. add the lime rind and juice and season to taste. ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint.