Yellow Lentil Soup With Cilantro Chutney

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Whole Living


2dfa7db50965   •  19 Mar   •  Report
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For the soup

1 teaspoon safflower oil

1 teaspoon ground coriander seeds

6 cups Vegetable Stock

1 1/2 cups yellow lentils (12 ounces), rinsed well

Coarse salt

For the chutney

1 cup fresh cilantro

1 tablespoon fresh lime juice

2 teaspoons safflower oil

2 teaspoons finely grated peeled fresh ginger

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