Heat the oil in a large saucepan. Add the garlic, cumin, garam masala and chilli powder. Cook over a low heat, stirring, for 1 minute. Combine the soup mix and water. Add to the pan with all the remaining ingredients, except the coriander or parsley. Bring to the boil, stirring, then simmer over a low heat for 20-25 minutes or until the lentils are tender. Stir occasionally. Stir in the coriander or parsley before serving.
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|Serving Size: 1 Serving (473g)|
|Recipe Makes: 4|
|Calories from Fat: 18 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1093.3mg||38 %|
|Potassium 853.7mg||22 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 28g|
|Protein 9.5g||14 %|
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Calories per serving: 180
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