Mia In Manhattan

Warm up with Lentil Soup

It’s still hard to believe that last month there was snow in EVERY state except for Florida! As snow days are becoming a component of daily life, they are the perfect opportunity to cook a hearty, health meal at home. My friend Steph and I made this delicious Lentil Soup last week. The picture doesn’t do it justice and looks like a mash of random things, but in reality it is chocked full of delicious veggies. Check out the recipe below!

• Ingredients:
• 2 tablespoons olive oil
• 1 medium yellow squash, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1/4 teaspoon curry powder
• 1/2 cup lentils, picked over and rinsed
• 3 cups water
• 1 1/2 cups chicken broth
• 1 cup packed escarole or spinach leaves, washed well, spun dry, and chopped
• 2 plum tomatoes, peeled and chopped
• 1/4 cup chopped fresh parsley leaves
• 1 teaspoon red-wine vinegar
• freshly ground black pepper

Prep:

In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté squash, stirring occasionally, until golden. Transfer squash to a bowl. Add remaining tablespoon oil to pan and cook onion, stirring occasionally, until just tender. Reduce heat to moderate. Stir in garlic and curry powder and cook, stirring, 1 minute.

Add lentils, water, and broth and simmer 20 minutes, or until lentils are tender. Add squash and remaining ingredients except pepper and simmer 3 minutes. Season soup with salt and freshly ground black pepper.