Lentil Soup

Page 25

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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This is a staple lentil soup recipe. The recipe makes a LOT, so you will definitely have enough to freeze for another day. I used one 14 oz can of diced tomatoes in place of the fresh, and I add all of the optional herbs. I find the the flavor develops over time, so it's even better on the second and third days.

(edited 29th July 2011) (0) comment (1) useful  

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