1 cup red lentils
3 cups water
1 onion, diced
2 cloves garlic, chopped
1 red potato cut into small cubes
2 cups sliced yellow squash
3/4 cup 2 percent or soy milk
1/4 teaspoon nutmeg
Salt and pepper to taste
In soup pot, boil first 5 ingredients, then simmer for 30 minutes - everything should be very mushy.
Add 2 cups of yellow squash and simmer an additional 10 minutes.
Put everything (including the rest of the ingredients) in a blender and blend until smooth.
Gently reheat over low heat back in saucepan...Serve!
Recipe makes 4 servings.
Did You Know?
Housewives in India add a little minced ginger and a few fresh spinach leaves to their lentils to make them creamy. Read more: Beans and Lentils
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