|Copyright 2011 LtDan'sKitchen blogs|
A take on the traditional sauteed mung bean soup from back home, I used green lentils instead. The main reason for the switch is the price. Mung bean retails 4$/lb which is ridiculous if you think about it. Lentils on the other hand costs about 89c. This recipe also works with most summer squashes but I prefer acorn squash for this dish if you can find them. The final touch is a pack of fresh spinach leaves which adds a touch of green to an otherwise dreary looking soup. Very simple in terms of ingredients and taste but definitely very satisfying on those really cold days that will soon be making their entrance.
Lentils and Summer Squash Soup
1 lb green lentils
4 cups chicken broth
2 cloves garlic, minced
1 medium onion, diced
salt and pepper
1 acorn squash, about 1 lb
1. In a pot with water, add the lentils and bring to a boil over medium heat.
Keep cooking the lentils until they are soft. Add more water as needed
but not too much or it will be too watery. Let it cool until you end up
with perfectly cooked lentils and barely any water.
2. While the lentils are cooking, peel the squash and scoop out the seeds
and cut into large pieces. Set aside.
3. In a second pot, saute the onion and garlic with 2 tablespoons of olive oil
until softened. Season with salt and pepper. Add the squash and the broth
and cook until the squash is tender. Do not overcook the squash.
4. Add the lentils and cook for about 10 minutes. Adjust the flavor with salt
and pepper. Add the spinach leaves and cook until just softened and it
turns bright green.
5. Serve hot with a drizzle of olive oil.