You may also like
Categories:
vegetable butternut squash onions lentils tomato carrot celery stalk white wine lemon juice curry powder garlic bay leaf
Viewed: 57 - Published at: 9 years agoIngredients
- 5 1/2 c. canned vegetable or chicken broth
- 1 lb. butternut squash, peeled, seeded, chopped (about 2 c.)
- 1 c. chopped onions
- 1 c. lentils
- 1 ripe tomato, peeled, cored and chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 1/4 c. dry white wine
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. curry powder
- 1 large garlic clove, minced
- 1 bay leaf
Method
- Combine broth and all ingredients in large saucepan.
- Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes.
- Then soup with extra broth if necessary. Season with salt and pepper.
