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Red Lentil Soup



  • 1.

    Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander.

  • 2.

    Cook over a low heat for three minutes, stirring continuously.

  • 3.

    Add the vegetables, stir to combine, and cook for a further eight minutes.

  • 4.

    Stir in the lentils and rice before adding the stock.

  • 5.

    Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down.

  • 6.

    Blend the soup in a liquidiser or food processor until smooth.

  • 7.

    Return to the heat and add the coconut milk, lime juice, and coriander.

  • 8.

    Heat through but do not let it boil again.

  • 9.

    Serve immediately.

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Andrew Graham

Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Red Lentil Soup.


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