"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Autumn Harvest Red Lentil Soup Recipe

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This recipe for Autumn Harvest Red Lentil Soup, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne & Ewen McEwen
Added: Friday, July 15, 2005


1 1/2 c. red lentils prepared and washed; red lentils are soft and will clump together when wet, so wash just before adding to onion mixture.
1 small butternut squash, peeled, seeded and diced
1 Spanish onion, diced
1 medium carrot, diced
2 c. apple cider
2 T. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp cayenne pepper
1/2 tsp. curry powder

Sauté onion in large saucepan.
Add spices and stir until aromatic.
Add lentils and stir to coat.
Add cider, squash, and herbs.
Cover and simmer until squash is very soft; add water or more apple cider, if needed.
Correct seasonings.




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