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The reviewer gave this recipe 4 stars. This recipe averages a 3.71 star rating.
Photo by jnicholea
Reviewed: May 2, 2008
I used about 4 quarts of water. I modified the recipe slightly, changes include 1/2 cup olive oil, 6 potatoes, 16 oz. baby carrots, 3 lbs of lentils, and 12 ounces of mushrooms. The total yield was around 7 1/2 quarts. I am going to be eating this for days! I hope everyone else enjoys as much as I did.
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Reviewer:

jnicholea
Cooking Level: Beginning
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The reviewer gave this recipe 4 stars. This recipe averages a 3.71 star rating.
Reviewed: Feb. 19, 2006
Hearty, satisfying soup. I liked the lentil and plantain combination, but next time I might try it with black beans just to see how that is. My only problem was that the lentils needed to cook a little longer than the rest, but that could be because I didn't soak them long enough or because they were a bit old to begin with.
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Reviewer:

RAZZMATAZZ
Cooking Level: Intermediate
Home Town: Lahore, Punjab, Pakistan
Living In: Paris, Île-De-France, France
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The reviewer gave this recipe 4 stars. This recipe averages a 3.71 star rating.
Reviewed: Feb. 25, 2005
Add a squeeze of lemon and some paprika when serving.
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4 users found this review helpful

Reviewer:

DEKAY23
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