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Madhur Jaffrey’s Turkish Red Lentil Soup (Serves 4)

Ingredients
180g red lentils
1 litre vegetable stock
2 tbsp. chopped onion
115g diced potato
1 tsp. salt
1 tsp. paprika
Ground black pepper

Method
  1. Put the lentils, stock, onion, potato and paprika in a pan over a medium heat. Bring to the boil.
  2. Cover the pan, leaving the lid slightly ajar. Turn the heat to low and cook gently for 45 minutes or until the lentils are soft.
  3. Add the salt and pepper.
  4. If you like chunky soup, serve straight into bowls. Or for a smooth soup, transfer into a blender and puree, then serve.

From: Madhur Jaffrey’s World Vegetarian



 


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