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March 4, 2017 / Chris Blum

Lentil Soup with Goat Cheese

So simple and so good! This is a thick soup, you will need to thin any leftovers with a little water. 

Ingredients:
1 tbsp olive oil
1 c onion, chopped
1 c carrot, chopped
1 c celery, chopped
4 cloves garlic, chopped
1 lb lentils, rinsed
8 c water
1 bay leaf
3 sprigs thyme
3 springs parsley
1 parmesan rind
6 oz goat cheese, cut into thin soices
Garlic Croutons (i just TJ’s)

In a multicooker, heat oil over medium heat, add onions, celery and carrots and cook until tender about 5 min. Add garlic, lentils, water and herbs and cheese rind, stir and cover.

Cook on low for 6 hours. Purée and serve with Goat Cheese and croutons.

Serves 6.

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