Roman Lentil Soup

From Nourishing Traditions by Sally Fallon

Ingredients

3 medium onions, peeled and sliced OR 3 leeks, washed, trimmed and sliced 3 carrots, peeled and sliced 2 TBSP butter 2 TBSP extra virgin olive oil 2 quarts beef or chicken stock or combination of filtered water and stock 2 cups red or brown lentils, soaked for . . . → Read More: Roman Lentil Soup

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