Lentil Vegetable Soup

Sauteed squash, carrots, onions, potatoes, curry powder and ginger, mixed with lentils, wine vinegar, tomato paste, spinach, and ginger. Simmered and served hot.

Ingredients -

1 medium Yellow Squash, cut into 1/2 inch cubes
3 teaspoons Vegetable Oil, divided
2 medium Carrots, sliced
1 large Potato, peeled and cut into 1/2 inch cubes
1 medium Onion, chopped
2 Garlic cloves, minced
1 teaspoon Curry Powder
1/4 teaspoon Ginger
6 cups Chicken Broth
1-1/4 cups Dry Lentils, rinsed
3 tablespoons Tomato Paste
1 tablespoons Red Wine Vinegar
1/2 teaspoon Fresh Ground Black Pepper
4 cups coarsely chopped Fresh Spinach

Preparation:

1. Add 1 teaspoon vegetable oil to stockpot.

2. Heat over medium high heat. Saute squash in 1-teaspoon oil until crisp tender.

3. Remove squash and set aside.

4. Add remaining 2-teaspoons vegetable oil, carrots, potato, onion, and garlic to skillet.

5. Cook and stir over low heat 8-10 minutes.

6. Stir in curry powder and ginger, cook additional minute.

7. Add chicken broth, dry lentils, tomato paste, red wine vinegar, and pepper to stockpot.

8. Bring to a boil over high heat.

9. Reduce heat low, cover and simmer 30 minutes.

10. Add spinach and squash, heat through.

Lentil Soup Tip

Lentils Are Legumes

A cousin of the bean, lentils, a member of the legume family, are seeds which grow within pods.

Lentil Soup Tip

Cooking Lentils

Lentils are fairly simple to prepare and cook. Pour lentils onto a flat surface, like a plate and sort out any debris. Place lentils in a strainer and rinse. Boil 15-20 minutes. Lentils require no pre-soaking.

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