Yield: 4 Servings
|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.
FATFREE DIGEST V96 #148
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .