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Hungarian Red Lentil Soup Recipe from the Vegan 8 Cookbook
Ingredients
  • 1 packed cup (160g) diced yellow onion
  • 3 medium carrots (154g), cut into 1⁄4-inch-thick slices
  • 3 large garlic cloves, minced (15g)
  • 1 cup (209g) dry red lentils, rinsed well with cold water
  • 6 tablespoons (90g) tomato paste
  • 2 tablespoons (15g) Hungarian sweet paprika
  • 1 teaspoon (2g) dry mustard
  • 1 1⁄2 teaspoons (9g) fine salt
  • 1⁄4 teaspoon (1g) ground black pepper
  • 1 cup (240g) canned “lite” coconut milk, well shaken
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