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Lentil soup

Recipe from: 11/9/2000 12:00:00 AM
Ingredients 12
Servings 8


  • 1
    piece fresh ginger, peeled and grated
  • 10
    carrots, finely chopped
  • 6
    potatoes, peeled and diced
  • 2
    stalks celery, finely chopped
  • 2
    onions, peeled and finely chopped
  • 175
    red lentils
  • 2
    vegetable or chicken stock
  • salt and freshly ground black pepper
  • 200
    sour cream or plain yoghurt
  • 5
    curry paste
  • celery, parsley or coriander leaves, chopped
  • toasted slices ciabatta or French loaf for serving


Bring the ginger, carrots, potatoes, celery, onions, lentils and stock to the boil in a pot. Cover and simmer for about 20 minutes until the lentils are tender. Season to taste with salt and freshly ground black pepper. Mix the sour cream or yoghurt with the curry paste. Spoon the soup into bowls and finish with sour cream or yoghurt flavoured with a little curry paste. Garnish with chopped celery leaves, parsley or coriander and serve with toasted slices of ciabatta or French loaf.

Read more on: pulses  |  soup

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