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  • By sovan
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    Serves: 4


    • 175g red lentils
      400ml chicken stock
      1 large onion
      2 cloves of garlic
      1 small piece of ginger
      2 tsp curry powder
      200ml coconut milk
      Chopped coriander


    1. Put 175g red lentils and 400ml chicken or vegetable stock in a pan and bring to the boil. Simmer until the lentils have soaked up all the stock. Meanwhile, in another pan over a medium heat, fry a large chopped onion with 2 cloves chopped garlic and a small piece of grated ginger. Add 2 tsp curry powder. Mix the onion into the lentils (reserving a little for garnish) and pour in 200ml coconut milk. Simmer for 2 minutes, stirring, then serve with the reserved onions and chopped coriander.

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