March 07, 2008

Chunky Lentil Soup...

I recently purchased this book...

by Heidi Swanson of 101 Cookbooks fame

and these French Lentils...

So I made this today...

and it is so healing and wonderful!!!

I also had these little rolls...

Which I made while I was making our bread for the weekend. :)

Have a great weekend! :)

Oh, here is the basic recipe but I substituted carrots for the squash and I used the chunkier tomatoes instead of the pureed ones 'cause I just like them.
Makes 5 servings
1 1/4 cup dry lentils
2 tbsp extra-virgin olive oil
1 yellow onion, chopped
2 cups butternut squash, cut up into tiny (1/4th inch) dice
1 1/2 cups vegetable broth
1 28-ounce can crushed tomatoes
1 tsp sea salt
pinch of chile powder
pinch of cayenne pepper
parmesan cheese for topping
1. Bring 5 cups of water to a boil then add the lentils and simmer for about 25 minutes or until tender. Drain.
2. Meanwhile, heat the oil and saute the onion until soft, about 4 minutes or so. Stir in the squash, tomatoes and broth and simmer for about 10-15 minutes or until the squash is tender.
3. Add the lentils and bring to a simmer. Season with salt, chile powder and cayenne pepper to taste.
4. Serve with a tsp of grated parmesan cheese on each bowl.
346 calories, 10 grams fat per serving.

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