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It's time to take stock of veggie stews

Radius chef Patrick Connolly uses lentils in a vegetarian stew. Radius chef Patrick Connolly uses lentils in a vegetarian stew. (wendy maeda/globe staff)
By Linda Laban
Globe Correspondent / January 24, 2007

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To some, a vegetable stew summons thoughts of dishwater broth with mushy root vegetables and some white beans that refuse to soften. In fact, the choices for vegetarians are far more appealing , and top chefs are offering customers some fine food. (Full article: 562 words)

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