| Washington State SQUASH & LENTIL Soup This soup supplies over 12 grams of whole grain per 8-ounce serving and meets critera as a “Good Source” of whole grains. Ingredients: Packaged lentils and bulgur wheat and seasoning packet. Additions: 2 Tbsp. butter 1 large, sweet, yellow onion, chopped 4 cups butternut squash, peeled & cubed 12 cups chicken or vegetable broth 1 cup orange juice 1 bunch fresh green onions, sliced 1 15-oz can mandarin oranges, drained Cooking Directions: In a 6 quart pot, sauté onion and butternut squash in butter about 10 minutes. Stir in contents of seasoning packet. Add broth and lentil/bulgur wheat mix, bring to a boil. Reduce heat, cover and simmer 45 minutes. Add orange juice and orange pieces. Sprinkle in green onions and serve this pretty-as-a-sunset whole grain soup. Vegetarian Version: Peel and cut into cubes one large butternut squash adding it with the lentils and cracked wheat, but simmer 30 to 40 minutes until squash is thoroughly softened. Serves: 10 Preparation Time: 15 minutes Cooking Time: 45 minutes |
