2016 - Fall Cooking Class
November 13, 2016
2 cups of butternut squash, cubed
2 cups of buttercup squash, cubed
2 cups of acorn squash, cubed
1 ½ cup of lentil, sprouted
½ cup of parsley, chopped
½ cup of leak, chopped
1 medium onion, diced
1 tbs. garlic, crushed
1 tbs. of marjoram
Dash southwest spice
Sal to taste
Soak the lentils overnight.
Rinse them in the morning and let them sprout until the next day.
Place all ingredients in a cooking pot and cover up with water.
Cook on medium to high heat until soft and creamy.
Add more water if the soup is too thick.