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Red Lentil Soup
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- 20 - 25 g fresh parsley leaves
- 100 g onions, quartered
- 20 g sunflower oil
- 1 - 1 ½ tsp ground cumin, to taste
- 1 tsp ground turmeric
- 1100 g water
2 - 3
vegetable stock cubes (for 0.5 l each), crumbled to taste
or 2 - 3 tsp vegetable stock paste, homemade, to taste
- 300 g red lentils
- per 1 portion
- 1245 kJ / 297 kcal
- 19 g
- 33 g
- 7 g
- 14 g
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