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Italian Tomato Lentil Soup with Feta Flatbread
Serves 4
2 tbsp extra virgin olive oil
1 cup red lentils
1 brown onion, diced
2 garlic cloves, crushed
800 g tin tomatoes, crushed
1 carrot, diced
2 celery sticks, diced
1 l vegetable stock
.25 cup parsley, roughly chopped
50 g Danish feta, mashed
2 pita breads, toasted
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