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Lentil and Butternut Squash Soup (P, TNT)
Source: Norma Rosenfeld
Serves: 8

1 onion, chopped
1 cup red lentils, rinsed well
4 to 5 cups water
1 butternut squash, peeled and cubed
1 carrot, cubed
2 to 3 garlic cloves
1 teaspoon salt
1/4 teaspoon cumin
Pepper, to taste
1/4 teaspoon turmeric

Bring onion, lentils, and water to boil. Skim foam. Add remaining ingredients.

Partially cover, cook 45 to 60 minutes. Blend.

Poster's Notes:
I made this tasty soup last week with minor changes to the recipe: I used bouillon (made from a powder) instead of water, leaving out the salt, I eliminated the cumin (I didn't have any, and don't really like it anyway), and increased the turmeric to 1/2 teaspoon. I also had to add more water to the soup, as it got very thick in the fridge. I garnished each serving with a sprinkle of toasted pine nuts.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 188 Calories; 1g Fat (2.2% calories from fat); 9g Protein; 41g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 285mg Sodium
Exchanges: 2-1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.