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Red-Lentil Soup

Nutrition per serving    (USDA % daily values)
CAL
252
FAT
17%
CHOL
0%
SOD
5%

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Ingredients for 4 servings

1 large onion, chopped

1 tablespoon olive oil

4 garlic cloves, finely chopped

1 teaspoon ground cumin

1 Turkish or 1/2 California bay leaf

1 sprig fresh thyme

1 cup red lentils (7 ounces), picked over and rinsed

3 1/2 cups reduced-sodium chicken broth

3 cups water

2 tablespoons chopped flat-leaf parsley

Accompaniment: lemon wedges

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