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Print this Recipe    Lentil 20

Red Lentil Soup

2 medium onions, finely chopped
1/2 pound red lentils, rinsed
2 quarts beef or chicken stock
1 tsp. paprika
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
1 tsp. dried mint, crushed
1/2 tsp. dried parsley
1/2 tbsp. tomato paste

Saute onions in a tbsp. of vegetable oil. When soft, add lentils
and stir several minutes. Add remaining ingredients and bring to
a boil. Simmer until lentils are very soft, about 35 minutes. Puree,
or serve as it is according to your taste.

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