Red Lentil & Squash Soup
The original recipe called for pumpkin and lentils. But I have this huge squash that I need to use, so I substituted 1/4 of the squash for the can of pumpkin. I cooked the squash in the microwave until it was tender, scooped out the flesh and pureed it in the food processor.
This is a very healthy low-fat soup.
1 large onion (about 1 cup) chopped
1 cup chopped celery
1-2 beauty heart radishes, peeled and chopped (this is another addition of mine since I have quite a few radishes I'm trying to use up)
1 tablespoon olive oil
1 large clove garlic, minced
6 -7 cups or more chicken broth (or vegetable)
1 pound red lentils, rinsed
1# cooked winter squash, whatever variety you have available
Sea salt and black pepper to taste
2 tablespoons fresh dill, chopped (original recipe called for parsley, but I happened to have dill)
Sour cream to dollop on top (optional)
Heat olive oil and saute the onion, celery and radish (if using) until tender but not browned. Stir in garlic and saute for another minute.
Add the broth and the lentils. Bring to a boil, reduce heat and simmer for 25-30 minutes for until lentils are tender. Add more broth if it looks too thick. Add the pureed squash and simmer for 5 minutes or until heated through. You can also thin out the soup with water. Season with salt and pepper. Garnish with the dill.
This is a very healthy low-fat soup.
1 large onion (about 1 cup) chopped
1 cup chopped celery
1-2 beauty heart radishes, peeled and chopped (this is another addition of mine since I have quite a few radishes I'm trying to use up)
1 tablespoon olive oil
1 large clove garlic, minced
6 -7 cups or more chicken broth (or vegetable)
1 pound red lentils, rinsed
1# cooked winter squash, whatever variety you have available
Sea salt and black pepper to taste
2 tablespoons fresh dill, chopped (original recipe called for parsley, but I happened to have dill)
Sour cream to dollop on top (optional)
Heat olive oil and saute the onion, celery and radish (if using) until tender but not browned. Stir in garlic and saute for another minute.
Add the broth and the lentils. Bring to a boil, reduce heat and simmer for 25-30 minutes for until lentils are tender. Add more broth if it looks too thick. Add the pureed squash and simmer for 5 minutes or until heated through. You can also thin out the soup with water. Season with salt and pepper. Garnish with the dill.
Comments