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Ingredients
US|METRIC
4 SERVINGS
- 3 cups sliced leeks (About 3 leeks, white and light green part only)
- 5 cups sliced carrots (About 10 medium carrots)
- 1/3 cup lentils
- 2 liters vegetable stock (cartons Low sodium)
- 2 Tbsp. butter (For cooking vegetables down)
- 2 Tbsp. butter (For the soup)
- 1 Tbsp. olive oil (For cooking vegetables down)
- 1 Tbsp. olive oil (For the soup)
- 1/2 tsp. curry powder
- 1/4 tsp. hot sauce (Chili)
- 1/2 lemon juice (About 2 tsp)
- 1/2 cup water
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