Roasted Butternut Lentil Soup - alive magazine

Name: Roasted Butternut Lentil Soup - alive magazine
Ingredients: 1 medium butternut squash, about 5 cups (1.25 L), diced, seeds reserved; 2 Tbsp (30 mL) vegetable oil; 1 cup (250 mL) red or yellow lentils; 1 tsp (5 mL) turmeric; 1 tsp (5 mL) cumin seeds; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 in (2.5 cm) piece fresh ginger, minced; 1 tsp (5 mL) garam masala or curry powder; Salt; pepper; Juice of 1/2 lemon, about 1 Tbsp (15 mL); Cilantro

www.alive.com

The flavours of this soup only get better as it sits for a day or two. You can use other winter squash such as acorn or buttercup. 1 medium butternut squash…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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