Lentil soup from The Best Soups & Stews: A Best Recipe Classic by Cook's Illustrated Magazine

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Notes about this recipe

  • spharo00 on January 27, 2013

    I changed this recipe up a little bit due to what I had in my pantry. I left out the bacon, carrots, and celery and just cooked the onion and garlic in a little bacon grease and olive oil. Instead of diced tomatoes I used one small tomato, a bit of tomato paste, and some tomato sauce. I used some homemade vegetable stock in place of the chicken stock. I used Puy lentils instead of the regular brown lentils, added a 1/4 cup of barley, and dropped a leftover Parmesan rind into the soup to cook down with it. I did not add Parmesan, parsley, or butter to the soup, but I did sprinkle some Parmesan over the top of the soup after cooking. I also roasting some cubed sweet potatoes in kosher salt and olive oil and added those straight to the bowl of soup after it was finished cooking. This was a hearty soup after adding the sweet potato and barley. We really enjoyed it.

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