From: Tilda Kitchen
Lightly spiced chicken and lentil soup with ginger and curry spices.
This recipe uses:
Pure Steamed Basmati Rice
Heat the onion and ginger in the oil for 1-2 minutes, add the curry powder and cook for a further 2 minutes
Add the stock and bay leaf, bring to the boil
Reduce to a simmer, add the chicken, lentils and the pack of rice. Cook for 8-10 minutes
Season to taste
Stir in the coriander to serve
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