Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
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Honestly, it’s the best lentil soup I’ve ever had. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. No vegetarian food blog would be complete without a proper lentil soup, though, so I perfected one of my own. This soup recipe was a long time coming! Over the years, I made some lackluster lentil soups that never saw the light of day on this website.