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An interesting flavor combination, nutritious and easy. I use brown lentils, with fresh chiles and half-and-half thyme and oregano. I'd suggest starting with 4-5 cups water, then add more as needed. I'd also suggest waiting until the end to add the salt, only as needed. The taste is much lighter with less carrot. The soup can be refrigerated and reheated, although it will have a mushier texture. It is also easy to scale up or down.

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realbirdlady December 27, 2008
Lentil Soup With Lime Juice