Autumn Lentil Stew

Here's my delish soup recipe:

1 large onion
6 cloves of garlic
1 cup of dry lentils
1 large organic butternut squash
1 carrot
2 parsnips
1 teaspoon of sea salt
1 pinch of cayenne pepper
1 dash of dry rosemary
3 tablespoons of vodka (from Siberia with deer antler or wine or rice vinegar)
1 pinch of dry peppermint tea
3-4 cups of water
3 tablespoons of olive oil

Cook dry lentils until tender-25 minutes. Drain water and set lentils aside. Chop then saute onions in the olive oil until translucent. Throw in garlic cloves. Chop butternut squash into one inch pieces, then toss in. Add lentils. Stir.
Add water according to how thick you want the soup. Chop and add carrot and parsnips. Stir. Add rest of ingredients, (vodka, rosemary, cayenne, sea salt.) Stir, turn heat down to simmer. Cook for an hour or until desired consistency.



Blogger Shelley Marlow said...

Btw, these measurements are estimated and I almost forgot to mention the dash of cinnamon.

1:32 AM  

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