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Red Lentil and Squash Soup

September 24, 2010
The Zen Monastery Cookbook: Stories and Recipes from a Zen Kitchen

Stories and Recipes from a Zen Kitchen



From The Zen Monastery Cookbook

  • 3 c. cooked and pureed winter squash
  • 1 c. red lentils
  • 6 c. water
  • Fresh ginger, as desired, chopped fine
  • 1 tsp. turmeric
  • ½ tsp. cumin
  •  1 tsp. salt

Directions

1. Bake the squash, scoop the good stuff out of the shell, and puree (Delicata shells can be left on and added to the puree).

2. While the squash is baking, wash the lentils and put them in a big pot with the water. Bring to a boil and skim off the foam.

3. Add the ginger, turmeric, and cumin. Cook until the lentils are tender (45 minutes or so).

4. Add the salt and the pureed squash and more water if needed.

5. Heat thoroughly and serve.

Serves 6-8

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