Brown rice, lentil, and spinach soup from Saveur Magazine, May 2008 (#111) (page 71)

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Notes about this recipe

  • apattin on February 06, 2023

    The chile added just a tiny bite, very welcome. 12 cups of chicken stock were not enough, as it turned into a stew after cooling. I used breakfast sausage slices and 2 bacon pieces. Could not taste the cumin seed? Certainly will make again.

  • whitewoods on July 28, 2022

    This was my first time using dried chiles de arbol. The recipe was very easy to make and tasted pretty good. I suppose the cumin seeds gave it a unique taste. I followed the recipe and only put in slightly more spinach than what was called for, and I got nine servings out of this one.

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