Pumpkin and red lentil soup

Sarah | 03.01.2008 | 02:34:12 | Views: 1503
1/2 a pumpkin cubed
2 cloves garlic crushed
2 stalks celery sliced
2 carrots sliced
1 potato cubed
1 cup of red lentils, soaked overnight if possible. Soaking lentils makes them easier to digest.

Into a large pot put all vegetables and 'sweat' by stirring over the heat for a few minutes.
Add enough water to cover the vegetables.
Simmer until the vegetables are soft.
Puree.



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