Lentil and Butternut Squash Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. lentils | Washed and picked over (do not need to pre-soak lentils) |
| 2 quarts low sodium chicken stock | |
| 2 teaspoons coriander seeds | |
| 1 teaspoon cumin seeds | |
| 1 teaspoon dried oregano | |
| 1 teaspoon dried basil | |
| 1 teaspoon dried thyme | |
| 1 bay leaf | |
| 2 1/2 cups diced and peeled butternut squash | Washed, peeled, seeded, and diced |
| 1 tablespoon olive oil | |
| 1 onion | Washed, peeled and diced |
| 2 stalks celery | Washed, trimmed and diced |
| 2 cloves garlic | Washed, peeled and minced |
| 2 Tablespoon lemon juice | |
| 1/2 teaspoon fresh lemon zest | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot, heat oil. | |
| 2 | Stir in onions and celery and cook until tender. | |
| 3 | Stir in lentils, coriander, oregano, basil, and thyme. | |
| 4 | Heat 1 minute. | |
| 5 | Add chicken stock, bay leaf and squash. | |
| 6 | Bring to boil. | |
| 7 | Reduce and simmer for 45 minutes until lentils are tender. | Cook until internal temperature reaches 135°F. |
| 8 | Add lemon juice and lemon zest. |
Posted in Soup Recipes
