"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


  Tried it? Rate this Recipe:


This recipe for LENTIL VEGETABLE SOUP, by , is from Eating with WWW, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Jonsrud
Added: Friday, November 7, 2008


1 medium yellow summer squash, cut into ½ inch cubes
3 teaspoons olive oil
2 medium carrots, sliced
1 large potato, peeled and cut into ½ inch cubes
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon curry powder
¼ teaspoon ground ginger
6 cups chicken broth
1&1/4 cups lentils, rinsed
3 tablespoons tomato past
1 tablespoon cider vinegar
½ teaspoon pepper
4 cups coarsely chopped fresh spinach

In a large saucepan, sauté squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomatoes, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes, or until lentils and potatoes are tender. Add spinach and squash; heat through.

WWW memories
Sue LOVES this soup, and Kathy and Sue make it for their annual "Lefse Day" with Sue's Mom
first in 2002, many times since




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!