(Makes 4 to 5 servings)
Extra virgin olive oil
2 to 3 cloves fresh garlic, minced
1 yellow onion, diced
1/2 to 3/4 teaspoon curry powder
2 to 3 stalks celery, diced
1 carrot, diced
1 cup diced butternut squash
1 cup red lentils, rinsed very well
1 bay leaf
3 cups Pearl Original Organic Soymilk
1 cup spring or filtered water
1/4 cup dry white wine
1 to 2 sprigs flat leaf parsley, finely minced
- Place about 3 tablespoons oil, garlic and onion in a medium-size soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and curry powder and sauté for 2-3 minutes to activate the heat of the curry. Stir in celery, a pinch of salt and sauté for 1 minute. Stir in carrot and squash, a pinch of salt and sauté for 1 minute.
- Add lentils, bay leaf, soymilk, water and wine; cover and bring to a boil. Reduce heat to low and cook until lentils are quite creamy, 45 minutes to 1 hour.
- Season to taste with salt and cook for another 7-10 minutes. Remove bay leaf.
- Serve garnished with parsley. Recipe courtesy of Christina Pirello, star of a PBS television show.
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