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Serving: This soup is great on its own or served with a side of crusty bread. You can also pair it with a light salad for a complete meal.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months. Reheat on the stovetop or in the microwave.
Variations:
Add some diced potatoes or sweet potatoes for a heartier soup.
If you want more spice, add a pinch of cayenne pepper or red pepper flakes.
Swap the vegetable broth for a homemade version for extra flavor.
FAQ:
Q: Can I use canned lentils instead of dried lentils?
A: Yes, you can, but be sure to reduce the cooking time since canned lentils are already cooked. Add them towards the end and simmer for a few minutes.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add zucchini, bell peppers, or tomatoes. Just be sure to chop them into small pieces for even cooking.
Q: Can I make this in a slow cooker?
A: Yes! Simply add all the ingredients (except for the greens) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the greens at the end, just before serving.
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