Recipe and photos by our
SPECIAL GUEST
Lan told me once that Malkier lives so long as one man wears the hadori in pledge that he will fight the Shadow, so long as one woman wears the ki'sain in pledge that she will send her sons to fight the Shadow. I wear the ki'sain, Master Aldragoran. My husband wears the hadori. So do you. Will Lan Mandragoran ride to the Last Battle alone?
To stand against the Shadow so long as iron is hard and stone abides. To defend the Malkieri while one drop of blood remains. To avenge what cannot be defended."
ingredients
directions
2 tablespoon olive oil
1 medium yellow onion, chopped
4 garlic cloves, diced
1 tablespoons ras el hanout (see note for homemade blend)
2 tablespoon brown sugar
1 butternut squash, peeled and cut into 2cm pieces
½ cup green lentils
64 ounces vegetable stock
salt and black pepper, to taste
greek yogurt, to serve (optional)
dash of herbs de provence, to serve (optional)
Add garlic, ras el hanout, brown sugar and cook for 1 more minute.
Add the butternut squash, lentils, and stock. Stir and season with salt and black pepper, to taste.
Bring to boil, then reduce the heat to a simmer.
Cook covered for 25 minutes or until the squash is soft.
Puree using an immersion blender until the soup is smooth.
Ladle the soup into bowls and then (optional) add a dollop of the Greek yogurt to the center and sprinkle with the herbs de provence.
ingredients
2 tablespoon olive oil
1 medium yellow onion, chopped
4 garlic cloves, diced
1 tablespoons ras el hanout (see note for homemade blend)
2 tablespoon brown sugar
1 butternut squash, peeled and cut into 2cm pieces
½ cup green lentils
64 ounces vegetable stock
salt and black pepper, to taste
greek yogurt, to serve (optional)
dash of herbs de provence, to serve (optional)
directions
Heat oil on medium in a large skillet or saucepan. Fry the onions with a pinch of salt for 7 mins, or until just caramelized.
Add garlic, ras el hanout, brown sugar and cook for 1 more minute.
Add the butternut squash, lentils, and stock. Stir and season with salt and black pepper, to taste.
Bring to boil, then reduce the heat to a simmer.
Cook covered for 25 minutes or until the squash is soft.
Puree using an immersion blender until the soup is smooth.
Ladle the soup into bowls and then (optional) add a dollop of the Greek yogurt to the center and sprinkle with the herbs de provence.
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