Winter Vegetable Soup

Name: Winter Vegetable Soup
Total time: 3600 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 1 1/3 cups lentils (250 grams); 5 carrots; 1 red onion; 5 cloves garlic; 1/2 small pumpkin or butternut squash; 1 daikon radish; Green onions (as much as you like); 3 vegetable bouillon cubes; Salt

Jean-Christophe Pasqua @Thermos5

Bischheim, Grand Est, France

A perfect recipe for a cold (but not too cold) winter. Prep time is fairly short, then the dish simmers lazily, keeping warm.

Jean-Christophe Pasqua @Thermos5

Bischheim, Grand Est, France

A perfect recipe for a cold (but not too cold) winter. Prep time is fairly short, then the dish simmers lazily, keeping warm.

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Ingredients

1 hour total, including prep

Serves 6 servings

1 1/3 cupslentils (250 grams)
5carrots
1red onion
5 clovesgarlic
1/2small pumpkin or butternut squash
1daikon radish
Green onions (as much as you like)
3vegetable bouillon cubes
Salt

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Steps

1 hour total, including prep

1

Thinly slice the red onion and garlic. Peel and thinly slice the carrots, daikon radish, and pumpkin or butternut squash. Don’t forget the green onions.
2

Add everything to a large pot or Dutch oven. Add the lentils and pour in at least 4 cups water (1 liter), or enough to partially cover the ingredients. Add the bouillon cubes.
3

Season with salt. Cover the pot. Let it simmer for 20, 25, 30 minutes or longer. It’s done when the lentils are cooked to your liking—I prefer them just slightly firm, not completely soft. Serve hot for a burst of flavor!