A multigrain soup recipe is a great thing for Coastside cooks to take to potlucks. With fall weather on the way, my thoughts turn to hearty soups. I had a cauliflower that was taking forever to mature and since I am beginning to plant my winter garden, I pulled it up. The mini cauliflower, along with two small Japanese eggplants and two small summer squashes were a nice addition to this soup.
1) Sauté a chopped red onion in grape seed or olive oil.
2) After five minutes add a tablespoon or more of curry and about a teaspoon of salt (more or less to your taste).
TIP: If you like to plan ahead, prepare butternut squash the night before and use leftovers in the soup. It’s very easy to cut the hard skin off the squash if you bake it first for another meal.
3) Add chopped vegetables and one cup of lentils.
Cook about 20 minutes until lentils and veggies are almost done.
4) Add a package of multigrain pilaf, pre-cooked with added seasonings. These quick kitchen aides for the busy cook are available at many markets that specialize in whole foods. If you are using previously cooked potatoes or squash, add now.
5) Continue cooking on low heat until all flavors are absorbed — about 15 minutes.