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