Red lentil soup with North African spices from Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between (page 97) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • prkrgrant on February 16, 2025

    Ratio of work to flavor/satisfaction on this one is so so high. It may not be the best thing you've had but it has no business being as good (and nutritious) as it is for how easy the preparation is. Thin it out a bit to make a soup, we leave it thick and call it a stew.

  • Blondelectual on March 12, 2023

    It’s delicious, but it’s too thick to be a soup. I am going to need stock on hand to thin it out. PS: it’s so good with sichuan chili oil, it’s a hall of fame recipe.

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