Roman tomato-lentil soup with mint from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (page 116) by Annie Somerville

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

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Notes about this recipe

  • Laura on April 24, 2010

    Pg. 116. This makes a tasty lentil soup, if nothing too exciting. The cook times leave the lentils and vegetables still somewhat crunchy, which we liked; if you prefer less crunch, you'll want to increase the cooking times. I would also increase the amount of mint -- the mint flavor did not come through

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