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Red Lentil Soup
- 2 tablespoons extra virgin olive oil or canola oil
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 leek (white part only), halved lengthwise and cut ½ inch thick
- 6 cloves garlic, smashed
- 1 recipe Basic Vegetable Stock
- 2 cups water
- 2 cups red lentils, rinsed and drained
- Bouquet Garni (see Notes)
- 1 lemon, juiced (about 4 teaspoons)
- 2 teaspoons salt
- 1 teaspoon grated lemon zest
- Black pepper
Directions:View on Cookstr
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