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Soup - Butternut Squash Red Lentil Stew Spicy and thick warming fall meal. In large 5 qt allclad casserole pan saute:
Onion in olive oil sprinkled with salt garlic, 1 whole bulb, diced 1 T ground coriander 1 T ground cumin 1 T ground turmeric cayenne pepper to taste Roast diced butternut squash, if you want it to keep its shape in the final stew. If not, simply simmer it in the liquid. Roast an eggplant with the squash. Roast an onion too - they're really sweet this way. After the spices have simmered just a minute add: 16 oz tomatoes 1 lb red lentils Add: 1 qt chicken stock Cover again and simmer gently until lentils are soft and flavors come together. **To serve options: Serve over the roasted vegetables with naan bread with mango chutney over quinoa over brown rice *puree the whole stew for a thick creamy soup
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