Lentil and Squash Soup
I think lentils should be a staple in every pantry. It is inexpensive, high in nutrients and fiber plus it takes such a short time to cook! I use these handy little beans in my soups, salads, burgers, and many of my main dishes.This soup is perfect this time of the year: when your friend gives couple zucchinis from her garden, your neighbor gives you large butternut squash and you still have a couple peppers and a bunch of herbs from the farmer's market. I just love fall. Try this soup: it’s extremely good-for-you, and even better yet, it’s delicious! 
Lentil and Squash Soup
Recipe Type: soup
Cuisine: Middle Eastern
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Use farmer's vegetables to make this delicious and healthy soup
Ingredients
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 small zucchini, cut into 1/2-inch cubes
- 1 small eggplant, cut into 1/2-inch cubes
- 1 green pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 pound lentil, washed
- 3 tomatoes, diced
- 1 tablespoon tomato paste
- 1/4 cup chopped fresh oregano
- 2 tablespoons chopped thyme
- 2 cloves garlic, mashed
- 1/4 cup lemon juice
- 1/4 teaspoon chili paste
- salt and pepper to taste
Instructions
- In heavy soup pot, heat the olive oil and cook the onion for couple minutes.
- Add the rest of the celery, the carrots, the butternut squash, the zucchini, the chopped peppers and the eggplant. Saute the vegetables over low heat, stirring occasionally, for 5 minutes. Remove half of the vegetables and set aside.
- Add the lentils, 10 cups of water and salt. Bring to a boil, cover and simmer until the lentil are done but not over cooked.
- Add the diced tomatoes, the tomato paste, and the rest of the cooked vegetables, the oregano and the thyme. Adjust the seasoning and bring back to a boil.
- Add the garlic, lemon juice and the chili paste. Stir, remove from heat and serve.