https://www.copymethat.com/r/N5gHsI9q8/kitchen-sink-lentil-soup/
124738464
idAKfzb
N5gHsI9q8
2024-09-01 04:35:48
Kitchen Sink Lentil Soup
![](https://cdn.copymethat.com/media/kitchen-sink-lentil-soup-20230929010659454912mqtzou.jpg)
loading...
X
Ingredients
- FRIDAY, SEPTEMBER 7, 2007
- Kitchen Sink Lentil Soup
- I was in the mood for soup a few days ago, and I was also in the mood to use up some old veggies we've had taking up room in the fridge--specifically the remains of a big cushaw squash. Here's what I came up with, and it's a pretty satisfying breakfast, especially if you're a leftovers in the morning kinda person like I am. Feel free to sub your veggies for my veggies, that's the point of this stuff. I dolloped mine with some tasty hot sauce, and that worked like a charm. It'd be prettier with a handful of fresh herbs on top, but since I already snuck into the garden with my panties on to take this picture, I didn't want to make a 2nd trip for herbs, I have fear of giving my neighbor a stroke. Obviously, I'm too lazy to cover up, but please don't mention this to dazee.
- Kitchen Sink Lentil Soup
- Serves 6 to 8
- 3 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 full stems curry leaves (about 20 leaves--you could use a bay leaf instead)
- 1 cup ¾" cubed squash
- 1 ½ cups coarsely chopped snap beans
- ¾ cups canned crushed tomatoes
- 1 cup brown lentils
- 10 cups water.
- ¾ teaspoon salt, plus more to taste
- fresh herbs and hot sauce to garnish
- fresh ground pepper, to taste
Steps
Directions at web.archive.org
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!