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Herbed Lentil Minestrone with Wild Fennel
Ingredients
  • 3⁄4 cup dried chickpeas, soaked overnight (or one 15-ounce can, drained)
  • 1⁄4 cup lentils
  • 1 white onion, chopped
  • 1 tablespoon extra-virgin olive oil
  • 4 sun-dried tomatoes, coarsely chopped
  • Small bunch of mint, finely chopped
  • Sprig of rosemary, stem removed
  • 1 bay leaf
  • 1 wild fennel bulb with fronds, coarsely chopped
  • 1⁄4 pound peeled potatoes, cubed
  • 11⁄2 cups barley
  • Salt and pepper (optional)
Steps
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