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Lentil Soup With Winter Vegetables

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Martha Stewart
Related tags
soups gluten free low carb nut free vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
717
FAT
103%
CHOL
135%
SOD
38%

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Ingredients for 4 servings

8 ounces lentils du Puy

1/2 cup (1 stick) unsalted butter

1 cup carrots, finely chopped

1 cup onion, finely chopped

2/3 cup celeriac, finely chopped

2/3 cup leeks, finely chopped

2/3 cup celery, finely chopped

2 sprigs fresh thyme

4 cloves garlic

10 black peppercorns

5 cups homemade or store-bought low-sodium chicken stock, heated, plus more as needed

Coarse salt and freshly ground pepper

20 baby spinach leaves

Extra-virgin olive oil, for drizzling

4 large eggs

1/3 cup white vinegar

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