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Lentil Soup

Reviewed: Jan. 9, 2014
Lentil soup is a hearty cold weather soup. I modified this simple recipe by adding 1/4 cup uncooked quinoa (makes this a complete protein and does not affect the flavor), 16 ounces of Polish kielbasa sausage thinly sliced. A real time-saver is using classic mirepoix (aromatics like celery, carrots and onions) which some grocers carry already prepped in the frozen vegetables section. Lentils don't need to be pre-soaked, but a longer simmering at a low to medium heat will reduce the soup and caramelize the flavors. If you have access to fresh, local heirloom tomatoes utilize those instead of the canned type. I usually grow a few Black Krim tomatoes and freeze them for just this purpose. Also, adding a drop or two of liquid smoke will deepen the flavor of this soup if you wish to omit meat, and it will enhance the flavors of whatever you are using. Great recipe and easily modified!
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