VEGETABLE SOUP WITH RED LENTIL
Ingredients:
1 medium butternut squash or pumpkin
4 small carrots, chopped
1 leek , chopped
2 celery stalks, chopped
¾ cup red lentil
4-5 cups of boiled water or more if needed
2 tbsp. olive oil or grape seed oil
Salt and pepper
Pumpkin seeds to garnish
Directions:
Clean, wash, and chop vegetables. Warm 2 tablespoon oil in a soup pan over medium heat. Add vegetables and sauté, stirring occasionally, for 4 minutes.
Add a couple of handfuls (3/4 cups) of lentil. Add boiled water or vegetable broth, salt, and pepper. For more flavor you can add some garlic, nutmeg or red chili to the vegetables. Close the lid and simmer until tender, 20 minutes. Transfer soup to a blender and puree until smooth.
1 medium butternut squash or pumpkin
4 small carrots, chopped
1 leek , chopped
2 celery stalks, chopped
¾ cup red lentil
4-5 cups of boiled water or more if needed
2 tbsp. olive oil or grape seed oil
Salt and pepper
Pumpkin seeds to garnish
Directions:
Clean, wash, and chop vegetables. Warm 2 tablespoon oil in a soup pan over medium heat. Add vegetables and sauté, stirring occasionally, for 4 minutes.
Add a couple of handfuls (3/4 cups) of lentil. Add boiled water or vegetable broth, salt, and pepper. For more flavor you can add some garlic, nutmeg or red chili to the vegetables. Close the lid and simmer until tender, 20 minutes. Transfer soup to a blender and puree until smooth.
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Sincerely yours,
Nellie
Nellie
