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“In 'Saved By Soup' by Judith Barrett;”
READY IN:
1hr 18mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a heavy 4-quart saucepan over med-high heat.
  2. Add in onion, carrot, and celery; cook, stirring, until the vegetables begin to soften, 2-3 minutes.
  3. Add in lentils, broth, and water; bring to a boil.
  4. Partially cover the saucepan, decrease heat to med-low, and simmer until the lentils are soft and the soup is thick, about 45 minutes.
  5. Transfer about half the soup to a food processor or blender or use an immersion blender, and pulse the machine a few times to lightly blend the soup; return soup to the saucepan, stir to combine with the unpureed soup, season with salt and pepper, and heat through before serving.

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