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Lemon Garlic Lentil Soup

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“A tangy delight. This is a hearty soup, great for fall and winter. The recipe is inspired by a soup I had at a Mediterranean restaurant. If you like lemons and garlic, you will love this! I use split Urad Dal (lentils that are split and skinned), because I have an 8 pound bag of them, but you could also use regular lentils.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to directions. Drain.
  2. In a large pot, bring dal, water and broth mix to a boil, reduce heat to medium. Cook until lentils are at desired consistency.
  3. In skillet, sauté celery, carrots and garlic. for 2-3 minutes. Add spinach and sauté for another 1-2 minutes.
  4. Add vegetable mixture and pasta to dal. Simmer 5 minutes.
  5. Before serving add lemon juice. I also add another clove of crushed garlic, since raw garlic is quite good for you!

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