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Lentil Soup From The Mediterranean Prescription Recipe


2 cups Crushed Tomatoes (canned)
3 tablespoons olive oil
1/2 lb dried lentils
9 oz (1 onion) onion, chopped
6 oz (2 whole) carrots, chopped
4 oz (2 stalks) celery, chopped
3/4 lb (6 medium stalks?) swiss chard, well cleaned and sliced into 1/4 inch strips
1 tsp salt (to taste)
1 tsp black pepper



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