Hearty lentil soup from Cook's Illustrated Annual Edition 2004 by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IowanCorn on October 25, 2024

    A very good lentil vegetable soup that was easy to put together. The step of stewing the lentils in the diced tomatoes for a bit did in fact keep the lentils from becoming mushy - I used green lentils - and the soup seemed so chock full of vegetables that I skipped the blender step to thicken up the soup. Don't skip the balsamic vinegar, it brightens up the flavors immensely.

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