Recipe by Studentchef
This is a nice fall-winter dish, although you could probably enjoy this year round. Since playing RSC #9 I actually fell in love with lentils, and they definetely go a long way in any recipe.
Top Review by Annacia
I made this for todays lunch thinking it would be perfect for a windy and rainy day. I like the basic soup but I must agree with Rita that it would benefit from more seasoning. I made a 4 serving amount and 1/3 tsp of paprika and 1/2 tsp of cumin doesn't go far in adding much flavor. At taste test time I quickly added a heavy dose of dry veggie stock, quadrupled the ask for seasoning and 2 rounded tsps of curry powder. I felt that helped it a lot. I do recognize that seasoning is a personal taste matter and that my additions might be too much for some.
- 2 1⁄2 cups dry green lentils
- 4 white potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 1 cup white onion, chopped
- 1 whole fennel, chopped
- 2 garlic cloves, finely chopped
- 1 1⁄2 cups rutabagas, chopped
- 2 cups butternut squash, chopped
- 1 teaspoon paprika
- 1 1⁄2 teaspoons cumin
- salt and pepper
- 1 tablespoon olive oil
Directions See How It's Made
- Sauté white onion and garlic in olive oil until translucent. Make sure to stir frequently to prevent stickiness and the garlic from burning.
- Add carrots and sauté a few minutes longer. Add salt, pepper, cumin ad paprika, and stir well.
- Add all other vegetables and lentils and mix well. Then add 7 cups of water.
- Let it come to a boil, then reduce to simmer for 45 minutes. Add water if necessary.
- Serve warm.