Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lentils |
| 2 cups | Vegetable stock |
| 2 tablespoons | Coriander seeds |
| 2 tablespoons | Cumin seeds |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Dried basil |
| 2 | Bay leaves |
| 3 smalls | Red potatoes; diced (3 to 4) |
| 1 pounds | Fresh spinach; thoroughly rinsed |
| ; and chopped | |
| 3 cups | Peeled and diced butternut squash |
| 1 tablespoon | Olive oil |
| 1 large | Onion; chopped |
| 1 | Celery stalk; chopped |
| 1 | Carrot; peeled and thinly |
| ; sliced | |
| 4 | Garlic cloves; crushed |
| Salt and freshly ground black pepper to | |
| ; taste |
Place all the ingredients in a large pot and bring to a boil.
Lower the heat to a simmer and cook, covered, about 45 to 50 minutes.
Remove the bay leaves before serving.
S: 3 to 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9194 Converted by MM_Buster v2.0l.