For the coriander oil

Blend 50ml rapeseed oil with the coriander
Strain into a squeezy bottle and set aside until needed

For the soup

Soak the lentils in cold water for 2 hours
Peel and dice the onion and carrots.
Heat 50ml rapeseed oil in a saucepan then add the vegetables and sweat for 4 minutes.
Add the soaked lentils then add the Knorr Patak’s Balti Paste and cook for 2 minutes
Pour in a little water and allow the spices to cook out then add the Knorr Gluten Free Vegetable Paste Bouillon, coconut milk and water.
Bring the soup to the boil and cook for 20 minutes or until the lentils are soft then remove from the heat.
Pour the soup into a blender and blitz until smooth
Return the soup to the heat and add the wild rice
Simmer until the rice is cooked
Shred the mushrooms to look like “pulled chicken”.
Add to the soup and cook for 1 minute then remove from the heat
Pour into a serving bowl then drizzle over the coriander oil