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Complete Guide to Gluten-Free & Dairy-Free Cooking
by Glenis Lucas
Serves 4
Prep Time: 20 minutes plus 20 minutes for simmering


• 2 tablespoons dairy-free margarine
• 1 large onion, sliced and diced
• 1 large clove garlic, crushed
• 1 stick celery, sliced lengthways and chopped
• 3 pinches aniseeds, partially ground
• 2 cardamom pods, crushed, pods discarded
• 3 pinches ground coriander (cilantro)
• 3 pinches ground cinnamon
• 3 pinches garam masala
• 110g (4 oz) (2/3 cup) parsnip, peeled and sliced
• 50g (2 oz) (generous 1/3 cup) swede, peeled, sliced and diced
• 50g (2 oz) (1/3 cup) carrot, peeled and sliced
• 175g (6 1/4 oz) (3/4 cup plus 1 slightly rounded tablespoon) red lentils
• 850ml (30 fl oz) (3 2/3 cups) hot water plus 1/2 gluten-free vegetable stock (bouillon) cube
• sea salt and freshly ground black pepper

Apple Sauce:
• 60g (2 1/2 oz) (3 1/2 rounded tablespoons) cooking apple, peeled, sliced and finely diced
• 3/4 tablespoon water

Melt the margarine in a large saucepan. Soften the onion, garlic and celery over a low heat for 5-6 minutes, stirring occasionally. Add the spices and cook together for a further 2 minutes. Toss the parsnip, swede and carrot into the spicy mixture and stir.

Add the lentils, water and stock (bouillon) cube. Bring to the boil, cover and simmer for 20 minutes stirring twice during that time, until tender. Season to taste, liquidize the soup until smooth.

While the soup is simmering, add the apple and water to a small saucepan. Simmer over a low heat until soft and pulpy, taking care not to burn the apple. Stir the apple sauce into the soup and serve.


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