French-style lentil soup with sorrel from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 116) by Mark Bittman

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Notes about this recipe

  • joeljkp on April 30, 2023

    Made this as a light main for a French-themed vegetarian family dinner. The recipe suggests spinach as an alternative to sorrel, so that's what we did. It turned out really great - the perfect accompaniment to Julia Childs' asparagus and some crusty French bread. I'm sad this didn't make it into the second edition.

  • emiliang on May 18, 2014

    Delicious. Great way to welcome the opening of the farmers market season in the Midwest. A small bunch of sorrel (~ 1/4 lb) is sufficient for this recipe. Didn't have time to make vegetable broth from scratch, so I just used one vegetable bouillon cube. Serve with some good bread, and this is a hearty dinner.

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