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Anthos Lentil Soup

(Cooking Light, January , 2008)

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A great cold weather soup that is an excellent source of fiber.

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Barley and Lentil Soup with Swiss Chard

(Bon Appétit, February, 2005)

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On February 19, 2010, 4:42 pm spm said:

This is hearty, yet very quick and easy to make. With the combination of barley, Swiss chard, and lentils, there's a large amount of protein and fiber to fill you up.


Butternut Squash Soup

(Food & Wine, November, 2006)

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Celery Root Bisque with Thyme Croutons

(Bon Appétit, November, 2005)

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Chickpea Soup With Arugula

(Gourmet, January, 2007)

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Corn-Poblano Soup with Salsa Verde

(Cooking Light, January, 1999)

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On July 8, 2007, 10:16 pm pam said:

This is one of my favorite fall or winter lunch-time soups.


Cumin-Scented Wheat Berry-Lentil Soup

(EatingWell, March/April, 2007)

Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight supper with a hunk of crusty bread. It freezes beautifully—you can keep individual portions in the freezer for healthy weekday lunches. For homemade vegetable broth, see Roasted Vegetable Stock at eatingwell.com.
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Hearty Minestrone With Shells

(All You, December, 2009)

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Hot-And-Sour Pumpkin Soup

(Gourmet, October, 2001)

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Mixed Vegetable and Farro Soup

(Food & Wine, October, 2010)

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Moroccan Chickpea Chili

(Cooking Light, September, 2007)

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Moroccan Pumpkin Soup (Chorbat Al Qara’a)

(Cooking Light, January, 2009)

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A delicious low fat source of Vitamin A.

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Potato, Corn, and Leek Chowder

(Cooking Light, August, 2006)

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Spicy Black Bean Soup

(Bon Appétit, July, 2002)

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Vegetable Lover’s Chicken Soup

(EatingWell, December, 2006)

Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread or Garlic-Tomato Toasts and top with grated Romano or Parmesan cheese.
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Wheat Berry Soup with White Beans and Rosemary

(Cooking Light, October, 1999)

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