Lentil soup

YOU
8 servings
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Pulses

By Food24 November 03 2009
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Ingredients (12)

1.00 fresh ginger — peeled and grated
10.00 carrots — finely chopped
6.00 potatoes — peeled and diced
2.00 celery stalks — finely chopped
2.00 onions — peeled and finely chopped
175.00 g lentils — red
2.00 Litres stock — vegetable or chicken
sea salt and freshly ground black pepper
200.00 ml sour cream — or plain yoghurt
5.00 ml curry paste
freshly chopped herbs — celery, parsley or coriander leaves
ciabatta — sliced, toasted
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Method:

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.



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