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I'm a firm believer that winter is for soup. It doesn't matter where you live. We should all be eating soup at least a few times a week between the months of November and February.
Soup is one of the ultimate comfort foods. It's warm. It's rich. It's filling and it's just so comforting. Eating soup just feels good, and we all deserve to feel good sometimes.
Butternut Squash Lentil Soup Ingredients
- 5 teaspoons of Knorr® Selects Powder, Vegetable flavor
- 2 tablespoons olive oil
- 2 medium shallots, sliced thin
- 1/2 pound green lentils
- 5 cups water, divided
- 10-ounce bag frozen butternut squash
- 1 cup fresh baby spinach leaves
- 1/2 cup walnuts, chopped
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Butternut Squash Lentil Soup Directions
- In a large pot, heat olive oil over medium heat, add shallots and stir to cook until golden. Add 3 teaspoons vegetable bouillon, 3 cups water, and lentils. Reduce heat to medium-low, partially cover the pot with the lid and cook for 30 minutes, or until lentils are fully cooked.
- Stir in the rest of the water and bouillon, and the butternut squash to the pot. Simmer for 10-15 minutes, until the squash is fork-tender.
- Stir in the spinach and turn off the heat. Add the walnuts and lime juice. Top individual bowls with a sprinkle of cilantro and serve.
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