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Heat the oil and fry the onion until it starts to brown. Add the sliced carrots and fry gently for 4-5 minutes, stirring often, until they soften. Rinse the lentils. Add the lentils, stock, and coriander to the saucepan with salt and pepper. Bring to a boil. Lower the heat, cover, and leave to simmer for 30 minutes. Add the chopped parsley and cook for 5 more minutes. Puree the soup until smooth.
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