Butternut Lentil SoupSubmitted by: SUZYMOBILE
IntroductionHearty and healthy fall vegetarian dish! Hearty and healthy fall vegetarian dish!
2 T oil
2 T butter
1.5 lb squash, peeled & cut into 1/2" dubes
1 lg. onion chopped
1 stalk celery chopped
1 carrot chopped
2 cloves garlic minced
2 T. minced ginger
1 T curry powder
1 c. red lentils, picked over and rinsed
4-6 c. water (use 4 for more stewlike consistency)
1/2 lemon, juiced
For coriander oil:
1/2 c. chopped coriander
Puree coriander, oil, salt to taste with immersion blender. Drizzle over individual servings, as desired.
Number of Servings: 6
Recipe submitted by SparkPeople user SUZYMOBILE.
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Member Ratings For This Recipe
This sounds great but I will skip the coriander and maybe add a bit of ground ginger instead. - 10/17/10
Reply from SUZYMOBILE (10/17/10)
The coriander oil didn't impress me ... before I drizzled some on the soup while eating it!! It added a whole new nuance of wonderful flavor to the whole dish. A definite keeper!