African Red Lentil Soup
Ingredients:
1 tbsp. olive oil
3 garlic cloves, minced
1 cup chopped celery
2 large onions, chopped
5 cups vegetable broth
3 cups chichi peas, rinsed and drained
2 ½ pounds butternut squash, peeled, seeded and cubed
2 large carrots, chopped
1 ½ cups red lentils
12 oz. lite coconut milk
2 tbsp. tomato paste
1 tbsp. minced peeled fresh ginger
½ tsp. ground cumin
1 tsp. garam masala
1 tsp. salt
½ tsp. cayenne pepper
Procedure
1. Sauté garlic, celery, and onion in olive oil. Add vegetable broth, red lentils, and squash. Cook until begin to break down
2. Add remaining ingredients, except salt and cayenne pepper
3. Cook for an additional 20 minutes
4. Season with salt and pepper
1 tbsp. olive oil
3 garlic cloves, minced
1 cup chopped celery
2 large onions, chopped
5 cups vegetable broth
3 cups chichi peas, rinsed and drained
2 ½ pounds butternut squash, peeled, seeded and cubed
2 large carrots, chopped
1 ½ cups red lentils
12 oz. lite coconut milk
2 tbsp. tomato paste
1 tbsp. minced peeled fresh ginger
½ tsp. ground cumin
1 tsp. garam masala
1 tsp. salt
½ tsp. cayenne pepper
Procedure
1. Sauté garlic, celery, and onion in olive oil. Add vegetable broth, red lentils, and squash. Cook until begin to break down
2. Add remaining ingredients, except salt and cayenne pepper
3. Cook for an additional 20 minutes
4. Season with salt and pepper
