This recipe is adapted from Super Natural Cooking. I roasted the squash before adding it to the soup and I added white wine to the sauteed yellow onions. During my second year at college I lived on lentil soup with toast made in the broiler drawer of my stove. I remember burning a lot of bread down there! Tonight I’m having my lentil soup with cilantro and tamarind chutney. Maybe some toasted naan bread, try not to burn it!
1 1/4 cup organic green lentils
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 medium butternut squash, cut in half, seeds removed, coated with olive oil, salt and pepper, roasted in 400 degree oven for 40 minutes or until soft, cool slightly before scooping flesh into soup.
1 28 oz can crushed tomatoes
2 cups water or vegetable stock
1/2 cup dry white wine
Fresh herbs for garnish; mint, sweet basil, parsley
large pinch of smoked paprika
1 teaspoon of sea salt
freshly ground black pepper
1. In a large pot bring 5 cups of water to boil, add the lentils and cook for 20 minutes or until tender.
2. In a heavy soup pot heat the oil, add the onions and saute until tender about 5-8 minutes. Add white wine, cook and reduce for a few minutes. Stir in the tomatoes, water or stock and squash. Use a wooden spoon to break up the pieces of squash.
3. Drain the lentils and stir them in with the smoked paprika, salt and pepper.
4. Return the soup to a simmer then taste and adjust the seasonings.
Serve with chopped fresh herbs.