Guest guest Posted September 29, 2006 Report Share Posted September 29, 2006 My tribe loves this soup. I usually triple it so I get a bowl. Hip Liquid Sunshine Soup 1 onion 1 cup of red lentils (cook longer if using brown) 1 cup chopped mushrooms (optional) 1 butternut squash (or one can pumpkin puree) 1 cup orange juice juice of one lemon (optional) 2 tsp sugar (optional) veggie broth (1-1/2 cups or so) 1/2 tsp cumin 1/2 tsp coriander 1 tsp cinnamon 3/4 tsp powdered ginger 1/2 tsp powdered mustard cayenne to taste salt to taste Roast the squash by cutting in half, removing seeds and stringy membrane, place cut side down on baking sheet, pierce skin with a fork a few times, cook at 350 for 40 minutes or until soft. Chop onions and caramelize in a soup pot. Add broth as needed. (When onions are done put in mushrooms and saute until liquid is released and cooked down.) Rinse lentils. For quicker soup soak them in the broth. Scoop squash flesh away from skin and puree with orange juice. After onions are caramelized (and mushrooms are done) dump all the rest of ingredients into the onion cooking pot. Simmer gently until lentils are cooked. If using the squash you may wish to add lemon juice to cut the sweetness, if using canned pumpkin you may wish to add sugar to add to the sweetness. Serve. Garnish with chopped parsley, cilantro, few roasted pumpkin seeds, sprinkle of grated cheese, etc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2006 Report Share Posted September 29, 2006 I just saw this same style of soup in a recipe magazine. The only thing different was they added a handful or two of pasta! Yummers! > My tribe loves this soup. I usually > triple it so I get a bowl. > Hip > > Liquid Sunshine Soup > > 1 onion > 1 cup of red lentils (cook longer if using brown) > 1 cup chopped mushrooms (optional) > 1 butternut squash (or one can pumpkin puree) > 1 cup orange juice > juice of one lemon (optional) > 2 tsp sugar (optional) > veggie broth (1-1/2 cups or so) > 1/2 tsp cumin > 1/2 tsp coriander > 1 tsp cinnamon > 3/4 tsp powdered ginger > 1/2 tsp powdered mustard > cayenne to taste > salt to taste > > Roast the squash by cutting in half, removing seeds > and stringy > membrane, place cut side down on baking sheet, > pierce > skin with a > fork a > few times, cook at 350 for 40 minutes or until soft. > > Chop onions and caramelize in a soup pot. Add broth > as > needed. (When > onions are done put in mushrooms and saute until > liquid is released > and > cooked down.) > > Rinse lentils. For quicker soup soak them in the > broth. > > Scoop squash flesh away from skin and puree with > orange juice. > > After onions are caramelized (and mushrooms are > done) > dump all the rest of > ingredients into the onion cooking pot. Simmer > gently > until lentils > are > cooked. If using the squash you may wish to add > lemon > juice to cut > the > sweetness, if using canned pumpkin you may wish to > add > sugar to add > to > the sweetness. > Serve. Garnish with chopped parsley, cilantro, > few roasted pumpkin seeds, sprinkle of grated > cheese, > etc. > > > > > > Tired of spam? Mail has the best spam > protection around > > " There are two ways of spreading light: to be the candle or the mirror that reflects it. " Edith Wharton, Vesalius in Zante, American author, 1862 - 1937 Quote Link to comment Share on other sites More sharing options...
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