Sunday, December 23, 2012

WINNER of the Great International Vegan Soup Competition!

Recipe #3, you take the prize!I love the garlicky flavour of this soup and the hearty chunks of vegetables and butternut squash. Highly reccommended for anyone looking for a tasty soup recipe! It did take a long time to make, however. Still, I said I was judging on taste, didn't I? Besides, I cooked the lentils from scratch, which the recipe didn't call for.
Here is the recipe again, just to exalt it on a throne a little bit:
Lentil Butternut Squash Soup

Submitted by Margo, near Ottawa, Canada

(All measurements are approximate)

In a fairly large pot, stir fry, in olive oil, one onion chopped up and one cup washed lentils. Stir fry till slightly browned.

Add (all chopped up): 2-4 cloves garlic, 2-3 celery stalks, 3 carrots, about 1 cup butternut squash, or other squash will do as well, about 5 cups water, Salt to taste, pepper to taste, dried or fresh parsley...about 1/4 cup, and 1 can of stewed tomatoes.
Bring to boil, turn down heat and simmer for at least 1 hour. Stir once in a while while cooking. Taste to make sure lentils and veggies are cooked.
For those curious as to what I'm talking about (for some of you might be hearing of this contest for the first time), you can read my previous posts on the contest (in this order ) at the following links:
Since less than five people entered, there will be no prize-- apart from the happy celebration that comes from winning the contest! Congratulations!

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