Spicy red lentil soup with butternut squash & cauliflower from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year (page 66) by Betty Rosbottom

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shredded romaine and cucumbers with lime dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock.

  • ksg518 on December 22, 2024

    This was fine but only a repeat if I have the ingredients on hand. It's not spicy in terms of heat and if there is a next time I would up the curry powder. I might also substitute carrots for the butternut squash and shorten the first steps of cooking these briefly to keep them a little firmer. Cool the soup a bit before topping with the yogurt or the yogurt might curdle. Also it's very odd to me that it calls for chicken stock (with a possible substitution of vegetable stock) when the author says in the recipe introduction that she could be a vegetarian if she was limited to only Indian cooking.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.