Curried Lentil Soup

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I came home from work to an empty fridge today…no leftovers, no veggies, no nada. I recalled an article I had read a few nights ago in Bon Appétit about curried lentil soup. Specifically, I recalled that it was very quick, very hearty, and contained very few fresh ingredients. As it turned out, the only thing I was lacking was lemon, which I (rather sadly) replaced with a dash of white wine vinegar. The thing that distinguishes this soup is adding a can of pureed chickpeas to thicken the lentils. The result was quite rich. I would make this again.

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