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Lentil Soup

Reviewed: Feb. 5, 2013
my first attempt at making lentil soup, a sucess! very close to my italian mothers recipie- i think it just needs a little parm! i omitted the spiniach because we dont like the cooked texture of it, increased the garlic to 6 tsp as a preferance, only a couple tsp of olive oil will do and also added a little cumin and red pepper flakes for a kick! i did 5 cups water and 3 cups chicken/vegetable bullion stock. Still simmering so not sure how the balsamic vinager will do, but this recipe is deffinatly a keeper.
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