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Lentil Soup

Reviewed: Jul. 15, 2012
Awesome recipe. Made a few changes: -smoked paprika (instead of regular) -a few sprigs of fresh thyme added the last ten minutes of cooking along with about 1/4 cup fresh chopped parsley for aromatics - triple the garlic - double the salt and pepper (I used 50/50 fresh groud white and black pepper) - add about three tbsp butter to the pot to enhance flavor - after cooking the soup for one hour, turn stove to lowest simmer and let cook another 30 minutes so all the flavors can merge and settle - 1 heaping tbsp tomato paste really bolsters the tomato element and provides a little thickness to the soup - Finally, I took the finished product and blended it on medium for about 45 seconds. I like the soup both ways, but to make a more Middle-Eastern version go blended. It makes a creamy and very, very tasty soup. Top with shaved parmesean, a small sprinkle of fresh chopped parsley, and a pinch of the smoke paprika. Delicious!
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