Ingredients :
- 3 cups cubed butternut sqaush
- 4 parsnips cubed
- 1 large onion chopped
- 1 carrot chopped
- 4 cups chicken stock low sodium
- 2 cups red lentils
- to taste salt and pepper
- 1 tbsp. cumin ( optional)
- 2 tbsp. olive oil
Method :
- Add chicken stock and simmer for 30 minutes.
- Add red lentils and cumin. Simmer til lentils begin to break apart. About 20 minutes. May need to add water if too thick up to 2 cups.
- In small batches blend until smooth in blender ( or use stick blender ). Add salt and pepper as desired and reheat to serve.
- Thick and creamy.
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