Large Patty Pan Squash Soup

Spicy Lentil Soup

    1 cup red lentil (water to cover will be drained)
    1 1/2 tbsps olive oil
    2 small onion (chopped)
  3 garlic cloves (sliced thinly)
    1 tsp grated ginger     1 tsp turmeric
    3/4 tsp ground cumin
    1/4 tsp chili powder
    1 large yellow squash (diced 1 cm )
    1/2 cup carrot (diced small)
    5 tsp vegetable stock powder
    1 tsp salt
    1 tsp sugar

   ¾ cup filini
    3 tbsps chopped coriander leaves (optional)
    sour cream (important)

Wash lentils and carefully inspect to bit of stone.

Heat oil in a heavy saucepan on med low. Sauté onion, garlic and
ginger until onion is nearly translucent add squash, salt ,sugar ,
zucchini, carrot, vegetable stock powder.

Stir in turmeric, cumin and chili powder, and cook until squash is
cooked a bit (softens).

Add lentils, bring to a boil, then reduce heat and simmer for 20
minutes (until vegetables are almost tender), the add filini and
simmer another 10 minutes.
To serve, ladle into bowls and garnish with coriander and a big dollop
of sour cream.


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