Red Lentil and Butternut Soup

2 Mar

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I love the recipes from Saveur Magazine.

Go out and buy one today.

This recipe I found on the internet and it is from Saveur.

I will make it again. It is a different tasting soup.

I just made minor changes but the recipe is almost the same as Saveurs.

1/4 cup olive oil

4 cloves chopped garlic

3 large sliced carrots

3 stalks chopped celery

One large chopped onion

One teaspoon cumin

3/4 teaspoon crushed red pepper flakes

One pound chopped, peeled butternut squash

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

6 cups chicken stock

One cup red lentils

Heat oil in a pot.

Add the garlic, onion, celery and carrots.

Cook till soft.

Stir in the cumin, red pepper flakes, squash, salt and pepper.

Cook till you smell the cumin.

Add the chicken broth.

Cook till the squash is cooked.

Add the lentils and bring to a boil.

Let everything cook for about 20 minutes on medium heat.

The lentils have to be almost mushy.

Let this cool down before you puree it  till it is smooth.

I think it needed more chicken stock because it was too thick.

When I heated it up the next day I added cream. So good.

I topped the soup with pita chips and a little white cheddar.

I liked it because it had a kick from the pepper and sweetness from the squash.

I did make a side salad with balsamic dressing.

If you have a sensitive stomach please remember that lentils are pure fiber.

Thank you, Saveur for another delicious meal.

 

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