4248 lentil magazine Recipes
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lentils (use green ) and8 Morelentils (use green ), chard (swiss ) washed trimmed and chopped into 1/2 inch strips, water, organic garlic peeled, salt, lemon juice - of 2 lemons, extra virgin olive oil plus 2 tbsp, cilantro for garnish, fried pieces of bacon in pieces added when served1 hour , 9 ingredients
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lentils, extra virgin olive oil, red wine vinegar and9 Morelentils, extra virgin olive oil, red wine vinegar, red bell pepper, diced, olives, diced, scallions, diced, garlic, minced, parsley, chopped, cayenne (optional), freshly ground black pepper to taste, tomato, quartered, feta cheese12 ingredients
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Pasta and Lentil Soup-Food Network's Magazineextra virgin olive oil, plus more for drizzling and13 Moreextra virgin olive oil, plus more for drizzling, onion, chopped, garlic cloves, smashed, crushed red pepper flakes, tomato paste, low sodium chicken broth, water , i used less, about 3 cups, parmesan cheese, parmesan cheese, rind (optional), orecchiette or 8 oz other small shell pasta, lentils, 1 drained and rinsed, the other can undrained, fresh parsley, coarsely chopped, kosher salt, crusty bread , for serving (optional)35 min, 14 ingredients
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Lentil Soup W/ Chicken Brothlentils, onion, carrot, olive oil, stalk celery and4 Morelentils, onion, carrot, olive oil, stalk celery, chicken broth, garlic, mushroom, tomato9 ingredients
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