Squash Lentil Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4+
 
I love the flavor and texture combination of lentils and squash so I combined the two healthy ingredients in this hearty vegetarian stew.
Ingredients
  • ½ cup chopped leek
  • 3 garlic cloves, minced
  • 1 yellow onion, chopped
  • 2 Fresno red peppers, chopped
  • 1 Tbsp minced ginger
  • 1-2 carrots, sliced in rounds
  • 1 cup dried lentils
  • 6 cups low-sodium chicken (or vegetable) broth
  • 2 cups cooked squash chunks, divided
  • Salt and pepper, to taste
Instructions
  1. Saute the leek, garlic, onion, Fresno reds, carrot and ginger in a large pot coated with olive oil, at medium high, for 5-10 minutes until starting to lightly brown and become tender.
  2. Add the lentils and 4 cups of chicken broth and bring the mixture to a boil.
  3. Cover the pot and let the lentils boil for 15-20 minutes.
  4. In a blender, blend 1 cup of cooked squash chunks with 2 cups chicken broth until smooth.
  5. Add the squash puree to the soup and let the soup continue to simmer until the lentils are fully cooked and tender.
  6. Stir in the squash chunks and let the soup simmer on low until ready to serve.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/squash-and-lentil-stew/