| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 5 1/2 |
c |
Canned vegetable or chicken broth; (or more) |
| 1 |
lb |
Butternut squash; peeled, seeded, |
|
|
; chopped (about 2 |
|
|
; cups) |
| 1 |
c |
Chopped onions |
| 1 |
c |
Lentils |
| 1 |
|
Ripe tomato; peeled, cored, |
|
|
; chopped |
| 1 |
md |
Carrot; chopped |
| 1 |
|
Celery stalk; chopped |
| 1/4 |
c |
Dry white wine |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Curry powder |
| 1 |
lg |
Garlic clove; minced |
| 1 |
|
Bay leaf |
INSTRUCTIONS
Combine 5 1/2 cups broth and all remaining ingredients in heavy large
saucepan. Simmer until vegetables and lentils are tender, stirring
occasionally, about 45 minutes. Thin soup with additional broth if
necessary. Season with salt and pepper. Ladle soup into bowls and serve.
Serves 6.
Bon Appetit November 1993
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