Lamb Meatball Soup With Lentils & Fresh Yoghurt

Gather all ingredients: brown onion, garlic, lamb mince, eggs, dried breadcrumbs, olive oil, yoghurt, fresh coriander, lentils, water, chopped tomatoes, and Madras curry paste.

In a large bowl, mix together the lamb mince, half of the finely chopped brown onion, the finely chopped garlic, eggs, dried breadcrumbs, a pinch of salt, and pepper until well combined. Shape the mixture into small meatballs, about the size of a walnut.

Heat the olive oil in a large pot over medium heat. Add the remaining chopped brown onion and cook until soft and translucent, about 3-5 minutes.

Stir in the Madras curry paste and cook for another 2 minutes, until fragrant.

Add the lentils, water, and chopped tomatoes to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.

Gently add the meatballs to the pot, cover, and simmer for another 15 minutes, or until the meatballs are cooked through and the lentils are tender.

Stir in half of the chopped fresh coriander, and adjust the seasoning with salt and pepper to taste.

Serve the soup hot, topped with a dollop of yoghurt and the remaining fresh coriander.