We were wanting to use the leftover lentils from that lentil crostini we made a few days ago. We found this recipe in that same book Michael's sister got him for Christmas. It also has butternut squash, our favorite! It's very hearty and makes a lot, so you'll have enough to freeze for another chilly night.
- 1 1/4 cups green or black lentils
- 2 tbsp. olive oil
- 1 large yellow onion, chopped
- 2 cups diced butternut squash (1/4 inch dice)
- 1 - 28 oz. can crushed tomatoes
- 1 cup vegetable stock (we actually used beef broth b/c it was all we had and it worked fine!)
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. chili powder (optional)
- Goat cheese (or other cheese), for garnish
- Boil 5 cups of water in a large saucepan. Add lentils and cook for 20+ minutes, until tender (green lentils take longer than black)
- Meanwhile, heat oil in large pan over medium heat. add onion and saute until tender (about 3 minutes). Stir in squash, tomatoes, stock (or broth) and continue cooking until squash is tender (about 10-15 minutes).
- Drain lentils. Stir them into the squash soup pot. Add salt, paprika, and chili powder. Simmer for a couple more minutes, top with cheese, and serve!