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Ingredients
- 30 g red split lentils
- ½ lemon, thin peelings of skin only
- 2 cm fresh root ginger, peeled, cut in round slices (2 mm)
- 300 g carrots, cut in pieces (3-4 cm)
- 50 g onions, quartered
- 50 g unsalted butter, diced
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 500 g water
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 sprigs fresh coriander, leaves only, plus extra roughly chopped for garnishing
-
100
g milk, plus extra for serving if desired
or single cream, plus extra for serving if desired
- Nutrition
- per 1 portion
- Calories
- 654 kJ / 156 kcal
- Protein
- 2.4 g
- Carbohydrates
- 10.7 g
- Fat
- 11.5 g
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