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Simple soups like this make great lunches - and are wallet-friendly too!
Fry the onion in 1 tbsp olive oil
until soft. Stir in the red Thai curry
paste, depending how hot you want it.
Add red lentils and mix to coat in
the paste. Pour over vegetable
stock and simmer for 20 mins until the
lentils are tender.
Blend with coconut milk
and reheat if needed. Serve scattered
with chopped spring onions, if you like.
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