Butternut French Lentil Soup | Just A Pinch Recipes
Preheat oven to 425-degrees. Place rack in the top third of the oven. Cut the squash in half and remove the seeds. Oil and salt the squash and roast cut side down (in a...
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Cooking tools:
- Oven
- Baking pan
- Chef's knife
- Cutting board
- Spoon
- Saucepan
- Stockpot
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/2 pound(s) butternut squash
- 1/2 cup(s) water
- 1 tablespoon(s) olive oil, extra-virgin
- 1 cup(s) green lentils, rinsed
- 5 slice(s) ginger
- 1 whole star anise
- 6 cup(s) water
- 1/4 cup(s) olive oil, light
- 1 medium yellow onion, sliced
- 1 leek, sliced into 1/4 moons
- 1 fennel bulb, medium dice
- - red pepper flakes
- - kosher salt and freshly ground black pepper to taste
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