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Lentil soup

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Lentil soup

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0 min



1 tbsp sunflower oil
1 onion, thinly sliced
2 tsp Batt’s easy garlic
½ tsp Batt’s easy chillis
1 tbsp tomato paste
1.2 lt chicken stock
200g red split lentils, rinsed
1 carrot, thinly sliced

To serve:
Fresh coriander, chopped (optional)

Heat a saucepan over medium heat and add the oil and onionand caramelise with a pinch of
salt for 10 minutes.
Add the garlic, chilli and tomato paste and fry for a couple of minutes, then add the stock. Bring
to a simmer, add the lentils and carrot. Allow to cook out for 15 minutes with the lid on.
Once the lentils are cooked, use an immersion blender