Saturday, October 1, 2011

Lentils and Summer Squash Soup

Copyright 2011 LtDan'sKitchen blogs
With the fall season just around the corner, a good bowl of hot soup is always a good thing. With the abundance of summer squash from this season's bounty still available in most stores, I figured this would be the chance to take advantage of their affordable price which is in this case, free from my friends vegetable garden. 

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
olive oil

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.

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