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Smoky Spicy Brown Lentil Soup
Because brown lentils (also called green lentils by some) already have a subtle smokiness, the smoked paprika brings it out even more. My favorite legume, brown lentils are versatile, delicious, and nutritious and lend themselves to hearty soups, stews, spreads, and loaves.
Ingredients
1 tablespoon olive oil or water for sautéing
1 large yellow onion, chopped
3 to 5 garlic cloves, minced
2 large carrots, chopped
1 bunch chard, chopped
3 yellow potatoes, peeled (optional) and cubed
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Serves 4
Tip from The Compassionate Cook: If the stem/rib of the chard is too thick or tough, just pull the leaves away for chopping and compost the ribs.
Oil-free, if sautéing in water; wheat- and gluten-free; soy-free
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One Comment for this Post
May 5, 2012 at 6:39 pm
I tried this recipe Colleen and it was sumptuous!! I really loved it. I made a couple of changes but i the basic recipe remained the same. I used chinese bok choi (hardly see chard here in Barbados) and I used a lentil medley that has all the colours that I picked up when I passed through Miami recently. I can see where this will be one of my favourites!! Thanks for sharing.