Categories: dinner, soup

Ingredients

• 1 onion
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• olive oil
• 2 medium sized squash (any types)
• 1 cup dried lentils
• 4 cups bouillon
• (1/2 cup wine)
• 1 tbsp curry powder
• 1 tsp salt
• 1/2 tsp pepper

Directions

1. Slice squash in half. Place on a tinfoil covered baking sheet, outside facing up. Bake in oven at 350F for 40 min. Let cool. Remove from skin, discard seeds and chop into pieces.

2. Saute onion, garlic and ginger in olive oil on medium heat until browned. Add chunks of squash and saute about five minutes more. Remove from heat. Add about 1 cup bouillon and either mash or blend vegetables to a fairly smooth consistency. Return to heat. Add rest of liquids and 1 cup lentils. Cover and let simmer for about 30 min until lentils are cooked. Add curry powder, salt and pepper to taste.

3. Makes about 6 servings. Freezes very well.

Email to a friend | Print this recipe | Back