Butternut lentil soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Stalks celery; chopped | |
| 1 | Onion; chopped | |
| 1 | Red pepper; chopped | |
| 1 | Carrot; chopped | |
| 1 | small | Butternut squash; chopped (pumpkin would also work) |
| 1 | Potato; chopped | |
| 4 | cups | Veg stock |
| Herbs and salt to taste | ||
| ½ | cup | Split red lentils |
Directions
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.
FATFREE DIGEST V96 #148
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .