Lentil soup from Chef Paul Prudhomme's Fork in the Road: A Different Direction in Cooking by Paul Prudhomme

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Notes about this recipe

  • arl8058 on May 28, 2020

    Lots of flavor from the spice mixture and almost blackened vegetables from the first step. I wish the recipe would have given greater direction about the level of heat to use while the soup was cooking (medium heat? simmer?), but this turned into a thick and flavorful soup. I substituted diced potatoes for parsnips, and did not have yellow squash or mushrooms, but the flavor didn't suffer.

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