HARVEST LENTIL SOUP WITH WINTER SQUASH

How Many?

Serves 4 

What Do We Need?

3 tablespoons extra virgin olive oil, divided
1 medium onion, chopped
2 winter squash, peeled and diced (about 4-5 cups)
1 cup green or brown lentils, washed and picked over
1 bay leaf
4 cups chicken, beef, or vegetable stock
Salt and pepper to taste

How Do We Make It?

  1. Preheat oven to 375 degrees.

  2. Place the squash on a baking sheet tray and drizzle olive oil, salt and pepper on top. Roast for 30-40 minutes or until flesh of the squash is tender. 

  3. Allow the squash to cool after removing from the oven. Meanwhile, in a heavy bottom stock pot, saute onions in olive oil over medium heat until translucent (about 5 minutes). Add the lentils, bay leaf, and stock and bring to a boil. 

  4. Reduce the heat to low and let simmer for 20-30 minutes. Lentils are cooked as soon as they are tender.  Remove the bay leaf, add the roasted squash to the lentils and enjoy! I even like to add a sprinkle of fresh herbs on top, or a bit of shaved parmesan cheese, to make it extra special.