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Curried coconut lentil soup with naan croutons recipe
To make the naan croutons, heat the oven to 200C/180C fan/gas 6. Cut the naan into small cubes and toss with the oil, cumin seeds and ¼ tsp salt. Spread out on a baking tray and bake for 10-15 mins, turning once, until golden and crisp. Ladle the soup into bowls, scatter over the croutons and top with the coriander, ginger and chilli.
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