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Lentil Soup

Reviewed: Sep. 8, 2013
Very very yummy with these modifications: I doubled the veggies and the spices, used less water and 4 cups of chicken broth. I also used fresh basil (6 leaves or so), used 2 T of balsamic vinegar, added ~1 T of sugar to cut some bitterness to the tomato/celery ingredients, omitted the spinach (didn't see it on the list and forgot to buy it when I went to the store) and, finally I added 1 lb of browned link sausage, cut into 1/2 inch pieces. Tonight I served it with slices of fresh mozzarella cheese melting over the top, but I think it would go quite nicely with grated parmesan as well. Not that it needs the cheese, I'd definitely eat it without, but it was a nice addition tonight. Overall, it was so good after all those changes! This was my first attempt at lentil soup and we will definitely be having this again as fall and winter come upon us!
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