Soup of Things Orange

Soup of Things Orange Serves 2, with leftovers. 1 cup red lentils 2 large carrots 1 small butternut squash 1 medium size potato		three cups water/vegetable stock
1 medium size onion at least 2 large cloves of garlic		Olive oil
Curry powder -depending on how spicy it is- 2 teaspoons or more Balsamic vinegar - 1 tablespoon Black Pepper Salt
Put a small pot of water on to boil. Also put a large pot with the 3 cups water or stock on high heat. Rinse lentils (it makes them more digestible, i.e. less gas) and add them quick before they stick together. Bring to a boil, then simmer. You can prepare the squash and potato sorta simultaneously. I'm trying to suggest an order here (read left to right). Do them this way, or one after the other if you're not in a hurry.
Cut squash in half and de-seed.		Peel potato and cut into small cubes (I think no bigger than a fingernail-width, but choose whatever size you'd like to find in your soup).
Bake squash facedown on foil in a 350 oven until soft but not mushy.		Put potato cubes in water, boil until tender, about 5 minutes or so.
Peel baked squash, and cut into similar-size cubes.		Take potato cubes out of water, drain.
Wash carrot and chop into similar size cubes.
Chop garlic and onions.Cover the bottom of a frying pan lightly with olive oil. heat a little and add onions and garlic. Saute for a minute or two. Add curry powder. --Make sure to keep the heat low!-- Add carrot cubes. Saute a few more minutes. Add squash and potato. Check lentils to make sure they have enough liquid. Add more water, until it is 'soupy,' if necessary. Saute veggies for a few minutes.
Add veggies to lentils. Stir. Taste. Add a little salt and a splash of vinegar. taste again.
cook on low heat for as long as you can stand it. Add water if it seems too thick.

Serve in bowls, with huge slices of sourdough bread and lots of butter.

You can also put grated sharp white cheddar cheese and mango chutney on it.

variation: Instead of extra water, add coconut milk. oooooooooh.

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