This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

Oct 14 2015

Looks Delicious! Butternut Squash Lentil Soup

Posted by Betsy (TK) in Looks Delicious!

It’s that time of year when my soup pot starts getting a workout. Just about every cool fall day, what sounds the absolute best is a hearty, comforting bowl of soup. It’s so easy to get it simmering and then put a quick salad together and throw some bread in the oven.

I have also been on a major lentil kick lately. A bowl of lentils cooked with onions, carrots, served with herbs and topped with a poached egg has been a favorite so far this season. I’ve been looking for something different to do with my lentils, though, and this Butternut Squash Lentil Soup from TK member Sarah of Thyme to Eat looks like it would hit the spot quite nicely. It has the deep flavor of cumin and coriander, and it’s thick enough to be satisfying as a meal on its own. It’s a great recipe to celebrate the flavors of fall and to introduce a lovely veggie option to your soup routine. Click on the photo to get the printable!

Happy fall, y’all!

5 Comments

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sakira on 12.7.2015

very delicious dish ! but i like salad with chicken !

Kami on 10.22.2015

I made this for lunch today-wonderful Fall recipe-delicious!

Kat on 10.20.2015

This recipe was the perfect inspiration for using up the last of a bag of yellow lentils that I have had in my pantry forever and didn’t know what to do with (I don’t like Indian food). Made them into a soup with butternut squash, parsnips, onion, radish and kale plus some garlic, cumin, thyme and salt. The nutty sweetness of the parsnip was a great complement to the squash and lentils. It worked out wonderfully!!!, I didn’t blend it because I don’t have a blender and usually like chunky soups. Thank you so much for the great idea!