Ingredients
- 30 g red split lentils
- ½ lemon
- 2 cm fresh root ginger
- 300 g carrots
- 50 g onions
- 50 g unsalted butter
- 1 vegetable stock cube (for 0.5 l)
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 500 g water
- 2 sprigs fresh coriander
- 100 g milk
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