Friday, June 8, 2012
Roasted garlic, lentil and squash soup
Garlic day #2 features garlic that is roasted until sweet and juicy.
1/2 cup red lentils
1/4 cup cannellini beans
2 cups of cubed Kabocha squash or any sweet squash
1 onion, diced
water or vegetable stock
1 bulb garlic
1 tbsp ground cumin
1 tbsp curry powder or paste
Few drops of Tabasco sauce
Salt and pepper to taste
Olive oil to drizzle
In a slow cooker, add lentils, beans, squash, and onions and pour water over until ingredients are covered. Let cook for at least 8 hours.
Cut garlic bulb on both ends and wrap in aluminum foil. Bake at 350 C for about 30 mins until soft. (I usually bake a few bulbs and save some for another meal)
In a separate pot under medium low heat, pour in the slow cooker contents and add in additional water to desired consistency. Add in roasted garlic, cumin, curry powder, Tabasco, and salt and pepper. Mix until everything blends together.
Serve with drizzle of olive oil and dollop of yogurt. Enjoy!