Thursday, August 21, 2008

Fr. Richard's Red Lentil & Pumpkin Soup

5-6 c. water
2 c. red lentils

1/2 c. vegetable broth powder

Simmer while preparing:
1 small pumpkin, peeled & chopped (he used butternut squash as pumpkin was unavailable)

Add to pot and continue to simmer.

Saute in 1T. olive oil:
1 onion, chopped
1-2 celery, chopped
1-2 t. curry powder
1-2 t. paprika

Add to pot and cook til done.

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