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Lentil-Apple Soup

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“A great filling soup nice for the cooler days of Autumn.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 29.58 ml oil
  • 354.88 ml thinly sliced leeks (white and light green parts only; about 2 medium, sliced and thoroughly rinsed)
  • 1419.54 ml water
  • 473.18 ml unsweetened apple juice
  • 354.88 ml lentils, rinsed
  • 3 large celery ribs, with leaves
  • 1 onion, studded with
  • 6 whole cloves
  • 1 bay leaf
  • 354.88 ml peeled and chopped apples (cooking apples preferred)
  • 4.92 ml salt (to taste)

Directions

  1. In a large pot, heat oil; saute lleks until tender; add water and apple juice; bring to a boil.
  2. Stir in lentils, celery, onion, and bay leaf; return to a boil; then reduce heat and simmer, uncovered, for 45 minutes.
  3. Stir in apple, and simmer uncovered for 15 minutes more; season to taste with salt.
  4. Discard celery, onion, and bay leaf before serving.

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