Red lentil soup with beet greens from Food52

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Notes about this recipe

  • chezlarios on October 08, 2022

    Solid! I used only one lemon, added additional salt, and cooked the chopped stems with the greens.

  • abscholz on August 03, 2017

    Drain any cooking liquid before pureeing lentils keeping some to add if it is too thick. I used all remaining liquid when pureeing and the soup with too thin and tasteless.

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