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Yellow Lentil Soup with Cilantro Chutney

Recipe photo courtesy of Johnny Miller

This Indian-style soup has an almost creamy quality thanks to yellow lentils. (If you can't get them, swap in yellow split peas, and cook them 10 minutes or so more.)

Source: Martha Stewart Living, April 2011
Total Time Prep Servings

Ingredients

For the Soup

For the Chutney

Directions

Cook's Notes

This soup is thick enough to scoop up with papadums (Indian crackers), celery sticks, or cucumber spears.

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