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5
Easy
By Tessa Kiros
Published 2010
Sometimes I just open the fridge and, having completely forgotten that I had bought some or other vegetable, I put together a soup like this. This makes a nice big pot, so you’ll have leftovers for the next day. I like to serve this with toasted bread and a faint drizzle of balsamic vinegar with the olive oil on top — vinegar over lentil soup is quite Greek. Or I cook up some small pasta in a separate pan and add
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