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Mushroom, Lentil, and Potato Soup

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"Delicious, easy, vegan meal. Great for a cold day!"
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Ingredients

1 h 10 m servings 368 cals
Original recipe yields 2 servings

Directions

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  1. Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.

Nutrition Facts


Per Serving: 368 calories; 14.4 g fat; 46.1 g carbohydrates; 15.8 g protein; 0 mg cholesterol; 608 mg sodium. Full nutrition

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