Lentil Soup in Acorn Squash Bowls
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lentil soup and acorn squash pair nicely for a hearty, warming and healthy meal that is perfect for chilly days.
Ingredients
Lentil Soup
  • 2 cups dried lentils
  • 8 cups water
  • 1-2 slices bacon, uncooked and cut into pieces, optional
  • ½ of a medium onion, sliced
  • ¼ cup chopped carrots
  • ½ cup chopped celery
  • 3 Tbsp chopped parsley
  • 2 garlic cloves, minced
  • 1 tsp salt, to taste
  • ¼ tsp pepper
  • ½ tsp oregano
  • 1-pound can solid pack tomatoes
  • 2 Tbsp red wine vinegar
Acorn Squash Bowls
  • 2 acorn or other winter squash
  • 2 tsp salt
  • 2 tsp brown sugar, optional
Instructions
Lentil Soup
  1. Wash the lentils and place them in a pan with the water, bacon, onion, carrots celery, parsley, garlic, salt, pepper, and oregano.
  2. Cover the pan and let the mixture simmer for 1½ hours.
  3. Add the tomatoes and the tomato juice in the can and break them up with a spoon. Add the vinegar and let the soup simmer for an additional 30 minutes.
  4. Salt the soup to taste.
Acorn Squash Bowls
  1. Cut the squash in half and scoop out the seeds.
  2. Rub roughly ½ tsp salt and ½ tsp brown sugar over the flesh of each half of squash.
  3. Place the squash flesh down on a pan with ¼ inch of water and bake them at 375 degrees for 20-30 minutes or until the squash flesh is tender. The bake time will vary depending on the size of the squash.
  4. Spoon the soup into each squash half and sprinkle with feta cheese.
  5. Serve the soup immediately.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/lentil-soup-in-acorn-squash-bowls/