| Lentil/Squash Soup Lake Austin Spa Resort ˝ teaspoon extra virgin olive oil 1 cup onion, chopped 1 rib celery, chopped 2 cloves garlic, minced 1 tablespoon curry powder, toasted in a dry skillet for 30 seconds pinch of cayenne pepper 1 cup golden lentils (chana dal) or slit peas 4 cups water or vegetable stock 1 sixteen ounce can of pumpkin ˝ cup sherry additional water or stock salt, to taste Sauté the onion and celery in the oil in a large soup pot until softened. Add the garlic, curry powder and cayenne and sauté for another minute. Add the lentils and liquid, bring all to a boil, then simmer until the lentils are softened (25-35-minutes.) Puree this mixture until smooth in a food processor, then return it to the pot, add the pumpkin, sherry, liquid and simmer for 10 minutes. Correct seasoning. Serves 10 95 cal./.25gm fat
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