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Heat stock on high, bringing it to a boil. Add lentils and reduce heat to low, cover, and simmer. Cook for 30-40 minutes.
Chop scallions and parsley, juice lemon and grate Parmesan. Remove soup from heat and add scallions, parsley, and lemon juice a few minutes before serving. Salt and pepper to taste. Ladle into individual bowls, garnish with Fustini’s single varietal olive oil and grated Parmesan.
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