Savory lentil and squash soup

1 servings

Ingredients

Quantity Ingredient
5½ cup Canned vegetable or chicken broth; (or more)
1 pounds Butternut squash; peeled, seeded,
; chopped (about 2
; cups)
1 cup Chopped onions
1 cup Lentils
1 Ripe tomato; peeled, cored,
; chopped
1 medium Carrot; chopped
1 Celery stalk; chopped
¼ cup Dry white wine
2 tablespoons Fresh lemon juice
1 tablespoon Curry powder
1 large Garlic clove; minced
1 Bay leaf

Directions

Combine 5½ cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.

Serves 6.

Bon Appetit November 1993

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Converted by MM_Buster v2.0l.

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