Monday, March 07, 2011
Fiddle in the Kitchen
After it comes to a boil, lower the flame and simmer for 2 1/2 hours (or more) depending on the amounts used. When vegetables are soft, blend with an immersion blender.
Use a large pot at least 8 quart, and you can substitute fresh pumpkin for butternut squash.
2 comments:
This sounds yummy. Maybe I'll make this for Shabbat. Although I already have green lentils...
They wont soften the same or taste the same. Red lentils soften up into mush and are good for thickening soups and the like. They are much sweeter, and nuttier, perfect for this soup.
The green ones are more peppery and even after cooking, still keep a firm texture. It may also change the color of the soup to a more brown/green color. Let me know what happens if you use the green
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