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https://www.philly.com.au/recipe/spiced-red-lentil-soup/
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Spiced Red Lentil Soup
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Spiced Red Lentil Soup
20 Mins
Prep time
45 Mins
Cooking time
Serves
6
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What you need
¼ cup olive oil
1 large onion, chopped
1 tablespoon grated root ginger
2 cloves garlic, crushed
1 small red chilli, seeded and chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
½ teaspoon ground cardamom
¼ teaspoon cayenne powder
800g carrots, peeled and roughly chopped
375g packet red lentils, soaked in 2 cups water for 20 minutes
6 cups vegetable juice
4 cups chicken stock
250ml PHILADELPHIA Light Cream For Cooking
Salt and freshly ground black pepper, to taste
Mint sprigs, for garnish
Warmed naan or roti, to serve
How to make it
HEAT the oil in a stock pot and saute the onion, ginger, garlic and chilli until softened. Add the spices and carrots and cook for a further minute. Add the lentils and soaking liquid, vegetable juice and stock, cover and simmer for 45 minutes or until the vegetables are completely tender.
BLEND or process the soup until smooth then return to the stock pot. Whisk the PHILLY into the soup until smooth, simmer for a further 5 minutes until well heated. Season, then ladle into serving bowls, garnish with mint and serve with warmed naan. Serve immediately.
Recipe or Meal Type
Light Bites |
Appetisers |
Lunch |
Soups
Cuisines
Picnic |
Vegetarian
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