Melt the butter over a low heat and stir in ginger and spices. Cook for 1 minute. Add the onions, parsnips, celery and carrots. Season with salt and pepper. Cook for 12 minutes over an increasing flame, soften but do not brown. Stir in the lentils and the rice, combine with the vegetables. Add stock and bring to the boil. Simmer for 30 minutes or until vegetables and rice are thoroughly cooked. Liquidize in a blender until smooth. Return soup to the saucepan. Add coconut milk, lime juice and chopped coriander. Check seasoning. Do not reboil, as otherwise it will separate.
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|Serving Size: 1 Serving (2943g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 861 (73%)|
|Amt Per Serving||% DV|
|Total Fat 95.7g||128 %|
|Saturated Fat 71.9g||359 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 120.4mg||37 %|
|Sodium 6627.5mg||229 %|
|Potassium 1076.3mg||28 %|
|Total Carbohydrate 73.1g||22 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 63.3g|
|Protein 20.9g||30 %|
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Calories per serving: 1173
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