Ingredients
Method
1.Heat oil in large saucepan, cook curry paste, stirring, until fragrant. Add onion, garlic, ginger and cumin, cook, stirring, until onion softens.
2.Add lentils, stock, the water and undrained tomatoes, bring to the boil. Simmer, uncovered, about 20 minutes or until lentils are softened.
3.Stir in rind and juice, return to the boil. Remove from heat, stir in parsley.
