Red Lentil Soup

This Red Lentil Soup is from Heidi Swanson's excellent blog 101 Cookbooks.

I made mine with low sodium chicken stock since I have never in my life encountered "good-tasting vegetable stock." As a result, I needed no extra salt at the end.

Also, the cumbled feta and slivered Kalamata olives really make the soup something special, and you probably have these things on hand at this moment! It was hearty and nourishing but not misery-making and heavy. I highly recommend.

Note: it did take about an extra cup of stock and about 20 extra minutes to get the brown rice past the al dente stage, so allow some extra time.


ClaireMereClaireMere

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