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Amber Vegetable and Lentil Soup

Amber Vegetable and Lentil soup

Serves 4-6 1 Butternut Squash (or 1 small pumpkin) 1 Large Onion 5-6 Large Carrots 1-2 Cloves Garlic 1 tbsp Olive Oil 1/2 Cup Dried, Split Red Lentils 1 tsp Coriander 1/2 tsp Cumin 1 tsp Paprika 1 litre Water 2 Vegetable Stock Cubes (Knorr is the best) 1-2 tbsp Tomato Paste Additional Water as needed
In a wok or large pan add the olive oil and the onion chopped roughly. Peel, seed and chop the squash into cubes and add to the pan, cook squash and onion until softened and slightly browned in places. Add peeled and chopped carrot and 1-2 cloves of garlic - cook for a few minutes while adding the lentils and spices. Cover with about 1 litre of water and add the stock cubes and tomato paste, bring to the boil and simmer on a low heat for about 15-30 mins, until the lentils have absorbed lots of the water. Add water to bring the fluid level up to about where it was to start with and whiz up until smooth.
You can cool it and store it at this point, or serve it and eat it. Best served with a little double cream and some nice fresh bread.

My thoughts:

No doubt I am a soup lover and I I love all three main ingredients: squash, carrots and lentils. The soup was great I loved it. I used a tad to much dried coriander. I think next time I will use less powdered coriander and go for some fresh leaves instead. Should add a very nice kick to it. The only thing I changesd from the recipe given was that I used home made veggie stock instead of stock cubes and water... This recipe was kindly given to me by Jacquie Hookey a fellow cat blogger. Thank you so much for allowing me to post it here, Jacquie! To all you soup lovers: Give it a try it's worth the effort!

Astrid 08.02.2009, 19.20

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