Pumpkin and Red Lentil Soup
Preparation Time: 15 minutes
Total Cooking Time: 30 minutes
1 TB olive oil
1 long red chili, seeded and chopped
1 onion, finely chopped
1 pound butternut squash, peeled and chopped
12 oz sweet potato, chopped
4 cups veggie stock
1/2 cup red lentils
1 TB tahini
1. Heat oil in large saucepan over medium heat; add chili and onion. Cook for 3 minutes. Reduce heat to low, add squash and sweet potato. Cook uncovered for 10 minutes, stirring occassionally.
2. Increase heat to high; add stock and bring to boil. Reduce heat to low and simmer, covered for 10 minutes. Add lentils and cook, covered, for 7 minutes.
3. Blend soup in batches in blender or food processor. Add tahini and blend until smooth. Return to saucepan and heat until warmed through.