Recipe - Butternut Lentil Soup

2 Stalks celery; chopped
1 Onion; chopped
1 Red pepper; chopped
1 Carrot; chopped
1 small Butternut squash;
chopped (pumpkin would also
work)
1 Potato; chopped
4 cup Veg stock
Herbs and salt to taste
One half cup Split red lentils

Date: Tue, 28 May 1996 14:59:10 +0200

From: Jeanette Hohls hohlsj@phsc.unp.ac.za
Being in the southern hemisphere it is starting to get cool here just
right for soups. After all the talk of lentils I made some soup for lunch
today I thought I would share since someone said they were still having
"soup and stew" weather!

Dry fry veggies in a soup pot for a bit until onion softened, add stock,
lentils and seasonings. Simmer for 3040 minutes. Cool slightly and puree
in blender. Reheat and adjust seasoning if necessary.

FATFREE DIGEST V96 #148

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.