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1 tablespoon butter |
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Sauté vegetables until soft |
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Discard onion and bouquet garni. Purée soup. Return to pan. If necessary, dilute with extra stock. |
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1 stalk celery |
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chop |
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1 medium carrot |
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chop |
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1 leek |
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trim green parts, chop |
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1 onion |
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stick cloves in onion |
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4 cloves |
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350g dried brown lentils |
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Add, bring to boil, lower heat, simmer slowly, covered, unti lentils soften and split, about 30 minutes |
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6 cups chicken stock |
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bouquet garni |
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1/2 teaspoon salt |
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Season to taste. Heat. |
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pinch pepper |
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1/2 teaspoon ground cardamom |
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lemon juice |
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fresh parsley |
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chop |
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Serve, sprinkled with parsley. |
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