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Ingredients
  • (3) tbls. extra virgin olive oil
  • (2) medium yellow onions, diced
  • (1) whole stock of celery, diced
  • (6) medium carrots, 3 peeled and diced, 3 chopped into 1” pieces
  • (1) large russet potato, peeled and cubed
  • (1 ½) cups of lentils (French or Green), rinsed
  • (12) cups chicken broth/bone broth
  • (10 to 12) sprigs of fresh thyme or substitute with (2) teaspoons of dried thyme
  • (½) tsp. fresh ground pepper
  • salt to taste
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