Puy lentil, squash and spinach soup from Waitrose Food Magazine, March 2016 (page 86) by Marina Filippelli

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Notes about this recipe

  • eeeve on April 08, 2016

    This is quite a healthy dish and you get a lot out of it, but I found it just okay. Made with swiss chard and leftover roasted butternut, so wasn't much of a faff to prepare. Not sure what I'd change to improve it to my taste if I was to make it again.

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