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Lentil soup (Potaje de lentejas - Castile and León) from The Food of Spain by Claudia Roden

  • bay leaves
  • carrots
  • green lentils
  • onions
  • beef stock
  • jamón serrano
  • beefsteak tomatoes
  • pimentón dulce

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Notes about this recipe

  • Eat Your Books

    Can substitute brown lentils for green lentils, prosciutto for serrano ham, and chicken stock for beef stock.

  • TrishaCP on June 10, 2013

    A wonderfully savory dish- both bright from the addition of tomatoes and smoky from the pimenton. A truly special version of lentil soup.

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