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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




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