Kosher red lentil soup with chilli recipe

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  • Rating: 5 stars
  • Cost per serving: 32p
  • 20 mins to prepare and 35 mins to cook Takes: 20 mins to prepare and 35 mins to cook
  • 10 Serves: 10

Place the red lentils in a colander and rinse. Set aside.

Heat the vegetable oil in a large deep saucepan. Sauté the onions, garlic, smoked paprika, carrots and potatoes for 5 minutes. Add the washed lentils, stock, tomato puree and chilli.

Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Add salt and pepper to taste. Liquidise the soup. Taste and adjust seasoning accordingly. Stir in lemon juice

*Some Kosher products may only be available in limited stores.

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  • 280g red lentils
  • 1tbsp vegetable oil
  • 3 onions, finely chopped
  • 3 cloves garlic, peeled and chopped
  • 1tbsp smoked paprika
  • 6 carrots, peeled and roughly chopped
  • 200g potatoes peeled and diced
  • 2 litres vegetable stock
  • 2tbsp tomato puree
  • 1 red chilli, deseeded and finely chopped
  • 1tsp salt
  • freshly ground black pepper
  • 2tbsp lemon juice
  • Garnish
  • 2 lemons, cut into quarters
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1 of you five-a-day Each serving contains
  • Calories 160 8%
  • Sugar 8g 9%
  • Fat 2g 3%
  • Saturates 0.3g 2%
  • Salt 1g 17%
of an adult's Reference Intake amount. Find out more
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