Try these fantastic recipes all submitted by our producers and members using only fresh and organic local products.
|5||cups||chicken or vegetable broth|
|2||cups||butternut squash, seeded peeled and cubed.|
|1||garlic clove, minced|
|2||tomatoes, peeled and chopped|
|1||medium carrot, chopped|
|0,25||white wine (optional)|
|1||celery stalk, chopped|
Combine 5 cups of broth and all the remaining ingredients in a large heavy saucepan or Dutch oven. Bring to a boil, then simmer, stirring occasionally until the lentils and vegetables are tender, about 45 minutes. Season with salt and pepper and add additional broth, if thinning is required. Yummy!
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