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Triple Squash Soup with Sprouted Lentil

Name: Triple Squash Soup with Sprouted Lentil
Prep time: 20 min
Total time: 40 min
Ingredients: 2 cups of butternut squash, cubed; 2 cups of buttercup squash, cubed; 2 cups of acorn squash, cubed; 1 u00bd cup of lentil, sprouted; u00bd cup of parsley, chopped; u00bd cup of leak, chopped; 1 medium onion, diced; 1 tbs. garlic, crushed; 1 tbs. of marjoram; Dash southwest spice; Sal to taste

2016 - Fall Cooking Class

November 13, 2016

Prep: 20 mins
Cook: 20 mins

Ingredients

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

Directions

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.

Enjoy!

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