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- Persian Lentil Soup
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Search results for 3 garlic cloves, crushed or grated
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Search results for 2 tbsp of olive oil
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Search results for 1 tbsp of ground paprika, plus extra to serve (optional)
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Search results for 2 tsp of ground turmeric
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Search results for 1 bunch of salad onions, whites and greens separated and finely sliced
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Search results for 20 g of dill, thick stalks discarded, fronds finely chopped, plus extra to serve (optional)
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Search results for 2 (400g) tins green lentils, drained
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Search results for 150 g of natural yoghurt (vegan if required)
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Search results for 2 pinches of caster sugar
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Search results for 1 tsp of salt
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Ingredients
- 3 garlic cloves, crushed or grated
- 2 tbsp of olive oil
- 1 tbsp of ground paprika, plus extra to serve (optional)
- 2 tsp of ground turmeric
- 1 bunch of salad onions, whites and greens separated and finely sliced
- 100 g of tomato purée
- 1 (250g) pack microwave long-grain rice, grains separated
- 20 g of dill, thick stalks discarded, fronds finely chopped, plus extra to serve (optional)
- 2 (400g) tins green lentils, drained
- 150 g of natural yoghurt (vegan if required)
- 2 pinches of caster sugar
- 1 tsp of salt