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<title>Lentil Soup</title>
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<h1>Lentil Soup</h1>
<p>Lentils are an edible legume, historically eaten in Mediterranian cultures, and later spreading to India and throughout Europe. A lentil soup recipe can be found in De Re Coquinaria, a Latin cookbook thought to be compiled around the end of the Roman Empire in the West, perhaps suggesting that lentil soups have been eaten for millenia.</p>
<p>This recipe uses red lentils, which are supposed to be best for soups. They get sort of mushy as they cook, thickening up the soup. Goes well in bread bowls.</p>
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<h2>Ingredients</h2>
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<li>3/2 cup red lentils (rinsed and drained)</li>
<li>1 cup diced meat (pancetta, bacon, sausage)</li>
<li>14.5 oz crushed tomatoes</li>
<li>1 yellow onion (diced)</li>
<li>1 shallot (diced) (optional)</li>
<li>1 jalapeño/serrano pepper (minced)</li>
<li>3 cloves of garlic (minced)</li>
<li>2 tbs tomato paste</li>
<li>6 cups chicken broth (low salt preferred)</li>
<li>1 tsp cumin (ground)</li>
<li>1/2 tsp corriander seeds (ground)</li>
<li>1/2 tsp salt</li>
<li>black pepper (ground)</li>
<li>corriander leaves (fresh)</li>
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<h2>Instructions</h2>
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<li>Cook the meat in a large pot over medium heat, until crisp and the fat has been rendered. (~10 min)</li>
<li>Add the onion, shallot, and diced pepper, add salt, and sweat them till soft and translucent. (~5 min)</li>
<li>Add the garlic and cook briefly until fragrant. (1 min)</li>
<li>Add the tomato paste, cumin, and ground corriander, and cook while stirring. (1-2 min)</li>
<li>Add the crushed tomatoes, chicken stock, lentils, and a pinch of salt, stir and boil briefly. (2-3 min)</li>
<li>Reduce to a simmer, cover, and cook until lentils are tender. (~20 min)</li>
<li>Uncover pot, and cook while stirring, breaking down the lentils to thicken the soup. (10-15 min)</li>
<li>Season with salt and black pepper to taste. Serve in bowl dishes, or bread bowls. Top with corriander leaves.</li>
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