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Lentil and Vegetable Soup with Chilli Oil

ingredients

serves 4
1 tbsp sunflower oil
1 onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 clove garlic, peeled and crushed
1 celery stalk, roughly chopped
1 tsp dried chilli flakes, or to taste
1 tbsp medium curry powder
100 g red lentils
400 g can chopped tomatoes
300 ml chicken stock
salt and freshly ground black pepper
chilli oil and chopped fresh coriander, to serve

method

1. Heat the oil in pan over a medium heat and cook the onion, carrot, garlic and celery for 10 minutes, until soft

2. Stir in the chilli flakes, curry powder, lentils, tomatoes and chicken stock Season well, cover and simmer for about 20 minutes, or until the lentils are tender

3. Allow to cool a little, then whizz in a blender until smooth. Reheat and serve with a drizzle of chilli oil and a little coriander in each bowl.

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