red lentil & squash soup (gormet mag)

Name: red lentil & squash soup (gormet mag) Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 3 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1 1/2 pound butternut squash peeled and cut into 1/2-inch pieces; 1 large onion chopped; 1 carrot chopped; 1 celery rib chopped; 2 garlic cloves minced; 2 tablespoons minced peeled ginger; 1 tablespoon curry powder (preferably Madras); 1 cup red lentils picked over and rinsed; 2 quarts water; 1 teaspoon fresh lemon juice or to taste

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 6

Ingredients

3 tablespoons vegetable oil 2 tablespoons unsalted butter 1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces 1 large onion, chopped 1 carrot, chopped 1 celery rib, chopped 2 garlic cloves, minced 2 tablespoons minced peeled ginger 1 tablespoon curry powder (preferably Madras) 1 cup red lentils, picked over and rinsed 2 quarts water 1 teaspoon fresh lemon juice, or to taste

Directions

melt butter in oil. cook veggies over med heat stirring occationally, until begining to brown, 20 min. Add curry powder. Cook 2 mmin more stirring. Add water and lentils. Cook 25-40 minutes until lentils are softened. Add lemon juice and serve. makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JKPONYGIRL.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving