Date: 01 Oct 93 12:58:00 EDT
From: "Carol A. Ruiz (203) 727-7706" (CAR%A1%UTRC@mrgate.utc.com)
Red Lentil & Potato Chowder
1 c. red lentils
3 c. water
1 onion, diced
2 cloves garlic, chopped
1 red potato cut into small cubes
2 cups sliced yellow squash
1/2 c nonfat yogurt
1/2 c skim milk
1/4 tsp nutmeg
salt & pepper to taste
In soup pot, boil first 5 ingredients, then simmer for 30 minutes -
everything should be very mushy.
Add 2 c of yellow squash and simmer an additional 10 minutes.
Put everything (including the rest of the ingredients) in a blender
and blend until smooth.
Gently reheat over low heat back in saucepan...Serve! (Serves 4 as a
This was really out of this world! Serve with a hearty bread on a
By the way, I almost didn't add the yogurt and milk because it tasted
great beforehand (and I might not add them next time) so anyone
avoiding dairy need not avoid this recipe, you just might want to thin
the soup with a little water.