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Ingredients
- 1 tbsp olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup carrot, finely chopped
- 1/2 cup celery, finely chopped
- 5 cups vegetable broth
- 2 cups lentils, red or green
- 4 cups acorn squash, halved, peeled, cut in 1-inch chunks
- 1 tsp dried thyme
- 1/2 cup dry sherry
- Salt, to taste
- Pepper, to taste
Details
Servings 12
Preparation
Step 1
Heat oil over medium heat in large stockpot. Add onion, carrot, and celery, and saute 7 to 8 minutes. Vegetables should be soft, but not browned. Add 4 cups broth and lentils. Bring to a boil, cover, lower heat, and simmer 1 hour. Add squash, thyme, and sherry, and simmer until squash and lentils are thoroughly cooked (about 30 to 45 minutes). Add remaining broth if soup seems too thick. Season to taste.
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