Squash lentil soup

Yield: 4 servings

Measure Ingredient
½ cup Lentils
2 larges Chopped onions
5 cups Chicken or vegetable stock
2 cups Pureed or mashed cooked squash
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Pepper
\N dash Tabasco sauce

Saute onions and cook until lightly browned. Stir in lentils and stock. Blend in the squash. Crush herbs and add to soup, along with other seasonings. Simmer 1½ hours. Serve hot or let cool and blend if a thick soup is desired. Reheat at serving time.

Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

Similar recipes