French Lentil Butternut SoupAdapted from 101 cookbooks
1 butternut squash peeled and cubed
1 leek chopped white parts only
1 shallot chopped
1 stalk celery chopped
1 cup dry French lentils (2cups cooked)
1 tsp fresh ginger minced
2 star anise
6 cups water
If cooking lentils from dry:
In a small pot combine 2-3cups boiling water with cup of lentils. Cook about 20-30 min until tender. Drain and reserve.
To make the soup:
In a large pot coated with olive oil, add leeks, shallot and celery. Saute until lightly browned and softened at med-low heat; about 10min. Add the minced garlic and stir for about 1min. Add the star anise, butternut squash and water. Bring to a boil and simmer for about 15min, until squash is tender. Add lentils and season with salt and pepper. Remove star anise and serve. Enjoy!