Winter squash and red lentil soup.

[PinkyandtheBrains.]

Winter squash and red lentil soup.

 

1 cup chopped onions.

1 cup chopped carrots

2 tablespoons minced garlic

1 tsp of olive oil

1 cup of dry red lentils

1 1/2 cups winter squash (I used acorn squash)

6 cups of vegetable broth 

Dried basil,

oregano,

thyme,

black pepper

cayenne pepper.

 

Heat oil in pan, cook garlic, onions and carrots until onions soften, add in lentils, squash, veggie broth and seasonings to taste. I measure in my hand so I don't know how much of each spice I use... Cook soup for 20-30 minutes until squash and lentils are cooked through.

 

 

*The broth I use has salt in it already so I don't add salt. If you use a sodium free broth you might want to add in a little bit of salt.

[beaners]

We had a different red lentil soup tonight.  Ours had apples and carrots and sweet potatoes.  I love good soup when the weather cools off.

[Belacqua]

Thanks, Mama-san! 

[Guest]

That sounds great and I already have everything except the carrots! Thank you so much!

[KungFuPanda]

That looks amazing. I had the squash soup at Panera today and it was a bit too sweet, but this recipe looks just right.

[KungFuPanda]

That looks amazing. I had the squash soup at Panera today and it was a bit too sweet, but this recipe looks just right.

[Anne in CA]

Yummy! Dh made us a DELISH mushroom soup at the café today, but I couldn't even guess at the recipe to share. He made enough for fifty bowls and he sold out, lol.

[Orthodox6]

Sounds wonderful!  I'm fond of red lentils, as they cook so quickly.  Usually I rely on butternut squash because they are so easy to peel.  I don't have a machete available for acorn squash.  (and I so much love acorn squash!)