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-> Recipe Collection
-> Soup
flyingmum
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 Tue, Jun 26 2012, 6:40 am
Hi
Has anyone tried the butternut squash lentil soup from the binah (about two months ago).
It calles for 1 bag red lentils. Now every country (even company) makes different size bags.
Can anyone over there on the US tell me how many oz are in a bag of lentils.
Thanks
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be good
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Tue, Jun 26 2012, 8:13 am
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I'd really like to make this- can you post the recipe please?
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sky
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Tue, Jun 26 2012, 10:04 am
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Was it 2 months ago? I thought I saw that recipe in a Binah in the hospital 6 months ago when baby was born. I copied it down then but lost it. Could you please post?
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sky
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Tue, Jun 26 2012, 10:06 am
I just checked in my pantry:
16 oz
454 gr
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flyingmum
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Tue, Jun 26 2012, 11:30 am
Thanks. Our bags are 400g so I guess that should be fine.
Bli neder I'll try and send recipe later. bit busy now
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flyingmum
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Tue, Jun 26 2012, 4:22 pm
So here's the recipe
1 large butternut squash
1 bag red lentils
4 stalks celery, chopped
2 parsnips, peeled and cut into chunks
4 cloves garlic
2 Tbsp salt
1/2 tsp pepper
Sunflower seeds, as a garnish
Fill an 8-quart pot halfway with water. Add lentils and cook covered for 2 hours, until lentils fall apart.
meanwhile, place the whole butternut squash in a roasting pan and bake at 400 degrees Fahrenheit for 1 hour. (Although it wasn't writen with this recipe, I cut some slits in the bnut squash. I was worried it might explode without)
Remove squash and let cool.
Once soup has cooked approx 2 hours, slice open squash and scoop out seeds. Remove skin (it should come off easily)and add alrge chunks of squash to pot. Add celery, parsnip, garlic,salt and pepper. Cook for 1 addiitional hour.
Blend adjust seasoning. Add water if too thick.
Sprinkle sunflower seeds before serving.
I just made this soup today. It was delicious!!!!!!
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