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Carrot & Lentil Soup with Feta
Ingredients
  • 2 tbsp rapeseed oil
  • 3 onions, chopped (420g)
  • 5 garlic cloves, chopped
  • 750g carrots, sliced
  • 1 tbsp smoked paprika
  • 1 tbsp ground coriander
  • 1 tbsp thyme leaves
  • 300g red lentils
  • 1.3l boiling vegetable stock, made with 2 tsp bouillon powder
  • 2 x 400g cans chickpeas
  • 150g feta, crumbled
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