Squash lentil soup

4 servings

Ingredients

Quantity Ingredient
½ cup Lentils
2 larges Chopped onions
5 cups Chicken or vegetable stock
2 cups Pureed or mashed cooked squash
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Pepper
dash Tabasco sauce

Directions

Saute onions and cook until lightly browned. Stir in lentils and stock. Blend in the squash. Crush herbs and add to soup, along with other seasonings. Simmer 1½ hours. Serve hot or let cool and blend if a thick soup is desired. Reheat at serving time.

Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

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