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Lebanese-Style Red Lentil Soup
February 14, 2008

I loved this recipe. I cut the portions in half for a single persons portion. I minced the onion and garlic very small and added them to cook for about 15-20 minutes longer. Because I cooked the lentils longer and stirred frequently, I chose not to blend and get more texture. I used store bought lemon juice and only used about half of what the recipe called for. No time for fresh cilantro, so I added coriander for the minty flavor and it was perfect.

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