Monday, January 23, 2012

Red Lentil and Acorn Squash Soup

Adapted from The Canary Files

INGREDIENTS:
  • 1 tablespoon coconut oil
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 2 teaspoons paprika
  • 2 carrots, diced
  • 2 small acorn squash, peeled and diced (about 5 cups)
  • 1 hot pepper, diced
  • 2 cups red lentils, rinsed
  • 8 cups water
  • 2 vegetable bouillon cubes
  • 3 tablespoons nutritional yeast
METHOD:
  • Heat coconut oil in soup pot; add onion and saute until just transluscent
  • Add garlic and paprika, saute for 2 minutes until aromatic
  • Add carrots, squash and hot pepper; saute to incorporate all ingredients
  • Add lentils, water and bouillon cubes
  • Bring boil then reduce heat to low and simmer 45 minutes or until vegetables are tender
  • Stir in nutritional yeast and season with salt

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