Lentil soup with chicken and coriander
Put the lentils in a pan with so much water that they are just underneath. Cook them for about 10 minutes and drain them. Meanwhile, cut two onions and cut the other two onions into rings.
Heat 2 tablespoons of oil in a soup pot and fry the chopped onion with the garlic. Stir in the curry paste. Add the lentils and stock and cook for about 30 minutes or until the lentils are soft. Stir occasionally.
Fry the onion rings in the rest of the oil. Stamp the lentils coarsely with a puree tamper. Spoon the chicken through the soup and season with freshly ground pepper.
Serve the soup and put the onion rings with coriander in it. Tasty with flat bread.
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