Butternut Squash and Lentil Soup Recipe
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This recipe for Butternut Squash and Lentil Soup, by Sheila Taylor, is from NWCC Community Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Sheila Taylor
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup chopped onion
1 clove garlic chopped
½ cup chopped celery
½ cup chopped carrot
3 cups chopped squash
2 medium fresh tomatoes chopped
1 cup of dry lentils - brown or green (rinsed and cleaned)
2 tbsp olive oil
1 tbsp curry paste ( I used powdered Garam Masala or a combination of ground cumin and tumeric)
1 tbsp of fresh lemon juice
salt and pepper to taste
6 cups of vegetable stock ( or chicken)
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Directions: |
Directions:In saucepan (large enough to make your soup) soften onion and garlic in olive oil for about 4 minutes.Add celery,carrots and squash to saucepan and continue to cook for approximately 8 minutes.Add vegetable stock,lentils and tomatoes,lemon juice and seasonings and bring to boil and continue to cook until lentils and veggies are soft.This is about 40 to 50 minutes for me. |
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