- Recipes
- Lentil and Vegetable Soup with Chilli Oil
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Search results for 15 g of fresh coriander, to serve
Search results for 1 celery stalk, roughly chopped
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Search results for 1 tbsp of sunflower oil
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Search results for 2 tsps of chilli oil, to serve
- 170g(£1.32 per 100g)Price£2.25
- 250ml(£1.60 per 100ml)Price£4.00Previous price£5.50
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Search results for 100 g of red lentils
- 500g(£4.00 per kilo)Price£2.00
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- 500g(£0.37 per 100g)Price£1.85
- 1kg(£2.50 per kilo)Price£2.50
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Search results for 1 tbsp of curry powder
- 90g(£0.17 per 10g)Price£1.50
- 90g(£0.16 per 10g)Price£1.45
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Search results for 1 tsp of chilli flakes
- 28g(£0.45 per 10g)Price£1.25
- 28g(£0.89 per 10g)Price£2.50
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- 80g(£1.25 per 100g)Price£1.00Previous price£1.79
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- 100g(£1.50 per 100g)Price£1.50
- 33g(£0.76 per 10g)Price£2.50
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Search results for 300 ml of chicken stock, 290ml water plus cube
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- 80g(£2.50 per 100g)Price£2.00
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- 390g(£1.79 per kilo)Price£0.70
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- 400g(£0.19 per 100g)Price£0.75Previous price£1.30
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Ingredients
- 15 g of fresh coriander, to serve
- 1 celery stalk, roughly chopped
- 1 tbsp of sunflower oil
- 2 tsps of chilli oil, to serve
- 100 g of red lentils
- 1 tbsp of curry powder
- 1 tsp of chilli flakes
- 1 garlic clove, peeled and crushed
- 1 carrot, peeled and roughly chopped
- 300 ml of chicken stock, 290ml water plus cube
- 400 g of chopped tomatoes
- 1 onion, peeled and roughly chopped