Souprising Spread

Lentil Soup, Homemade Flatbread and Butternut Squash Dip for Supper on this rainy December Eve!  The soup recipe was from Taste of the South Magazine.

Sausage-Lentil Soup with Greens
(Serves 6-8)

2 Turkey Italian Sausage Links
1/2 cup Onion, diced
1/2 cup Celery, diced
Saute in large kettle for 8 minutes.  
Add:
3 cups Water
3 cups Low Sodium Chicken Broth 
1 1/2 cups Lentils
Bring to a boil.  Lower heat and simmer, partially covered, for 35 minutes.
Add:
1 16 oz. can Diced Tomatoes, without salt
2 Tablespoons Cider Vinegar
1 teaspoon Mrs. Dash
4 cups Spinach-Arugula Mix
Simmer for 10 additional minutes.

The sweet dip recipe is from Food and Wine Magazine.

Butternut Squash and Orange Dip
(2 Dinner Servings)

1 small Butternut Squash
Peel, remove seeds and cut in 1 inch pieces.
Place in baking dish.
Add:
1 Orange, segmented and cut in pieces.
1 teaspoon Orange Zest 
2 Cardamom Pods, cracked
1 Anise Star
1 small Cinnamon Stick 
1 Tablespoon Earth Balance Buttery Spread
1 Tablespoon Honey
Small pinch Saffron
1/4 cup Water 
Bake at 400 F. for about 1 hour.  Remove spice pods, stick and star.   Process squash mixture in food processor.

We ate our dip with Manakish Be Za'atar.