Savory lentil and squash soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | cup | Canned vegetable or chicken broth; (or more) |
| 1 | pounds | Butternut squash; peeled, seeded, |
| ; chopped (about 2 | ||
| ; cups) | ||
| 1 | cup | Chopped onions |
| 1 | cup | Lentils |
| 1 | Ripe tomato; peeled, cored, | |
| ; chopped | ||
| 1 | medium | Carrot; chopped |
| 1 | Celery stalk; chopped | |
| ¼ | cup | Dry white wine |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Curry powder |
| 1 | large | Garlic clove; minced |
| 1 | Bay leaf | |
Directions
Combine 5½ cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.
Serves 6.
Bon Appetit November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.