Butternut lentil soup

Yield: 4 Servings

Measure Ingredient
2 \N Stalks celery; chopped
1 \N Onion; chopped
1 \N Red pepper; chopped
1 \N Carrot; chopped
1 small Butternut squash; chopped (pumpkin would also work)
1 \N Potato; chopped
4 cups Veg stock
\N \N Herbs and salt to taste
½ cup Split red lentils

Date: Tue, 28 May 1996 14:59:10 +0200 From: Jeanette Hohls <hohlsj@...> Being in the southern hemisphere it is starting to get cool here- just right for soups. After all the talk of lentils I made some soup for lunch today I thought I would share since someone said they were still having "soup and stew" weather!

Dry fry veggies in a soup pot for a bit until onion softened, add stock, lentils and seasonings. Simmer for 30-40 minutes. Cool slightly and puree in blender. Reheat and adjust seasoning if necessary.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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