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cooking good in greene |
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Savory Lentil Soup
All materials courtesy of:
Swanson Broth
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About Soup index |
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Prep: 25 minutes Cook: 35 minutes
Makes: 10 servings |
Ingratiates:
1 tablespoon olive oil
1 fennel bulb, chopped
1 large onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
4 medium Italian plum tomatoes, chopped
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 bay leaf
8 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
1 bag (16 ounces) dried lentils, rinsed
2 cups coarsely chopped watercress
Freshly grated Parmesan cheese (optional)
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Directions: 1. Heat oil in large saucepot over medium heat. Add fennel,
onion, carrot and celery and cook until tender.
2. Stir in tomatoes, garlic, red pepper, bay leaf, broth
and lentils. Heat to a boil. Reduce heat to low. Cover and
cook 25 minutes or until lentils are tender. Discard bay leaf.
3. Stir in watercress and cook 2 minutes. Serve with
cheese, if desired.
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