Squash lentil soup
4 servings
Ingredients
| Quantity | 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 |
| dash | Tabasco sauce | |
Directions
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