crockpot lentil and squash broth

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Lentil and Squash Broth

 

Recipe By :Gina Steer

Serving Size : 6 Preparation Time :0:00

Categories : Electric Slow Cooker Soups

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons unsalted butter

1 pound butternut or harlequin squash -- peeled, seeded, chopped

3 celery stalks -- trimmed, chopped

1 onion -- peeled, chopped

1/4 teaspoon dried minced chiles -- (1/4 to 1)

1/2 cup red lentils

2 tablespoons tomato paste

5 cups vegetable broth

Salt and freshly ground black pepper

Fresh cilantro sprigs

Fresh grated hard cheese -- such as

Cheddar or Monterey jack -- to serve

 

[iNTRO] This broth is ideal to serve when the weather is beginning to turn cold

or a bowl of comfort food is required.

 

SERVES 6. PREPARATION TIME: 25 minutes. COOKING TIME: Cook on low 6 to 8 hours.

AUTO COOK: 8 to 10 hours.

 

1. Preheat the cooker on high. Melt the butter in a large pan and saute the

squash, chopped celery, onion, and minced chiles for 5 minutes. Add the lentils

and cook, stirring, for 2 more minutes.

 

2. Blend the tomato paste with a little of the broth, add to the pan, stir, then

pour in the remaining broth. Bring to a boil, add a little seasoning, then pour

or spoon into the cooking pot.

 

3. Reduce the temperature to low, cover, and cook for 6 to 8 hours. When ready

to serve, blend the soup until smooth, and adjust seasoning. Reheat if necessary

and serve, sprinkling with a little cheese, and garnish with fresh cilantro

sprigs.

 

Source:

" The Slow Cooker Cookbook "

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Per Serving (excluding unknown items): 267 Calories; 7g Fat (23.9% calories from

fat); 11g Protein; 42g Carbohydrate; 10g Dietary Fiber; 12mg Cholesterol; 1421mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2

Fat.

 

 

Nutr. Assoc. : 0 2406 0 0 4714 0 0 0 0 0 0 2130706543