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French Green Lentil and Roasted Kabocha Soup
This wonderful, hearty is loaded with fresh vegetables and flavor. It has a marvelous creamy texture and sweetness from the kabocha squash. The lentils provide a source of protein and fiber. If you forget to soak the lentils overnight, then simply soak them while the squash is roasting, and you are prepping and cooking the aromatics.
Servings: 8 - 10 | Prep time: 20 min | Cook Time: 1 1/2 hours
INGREDIENTS
2 tablespoons olive oil, divided
1 kabocha squash, halved and seeded
1 large yellow onion, coarsely chopped
4 carrots, diced or thinly sliced
4 ribs of celery, sliced
4 cloves garlic, minced
1 tablespoon salt
½ teaspoon cumin
1/4 teaspoon black pepper
2 medium zucchini, diced
2 medium yellow squash, diced
1 cup French green lentils, rinsed and soaked
4 cups vegetable stock
1 (15-ounce) can diced tomatoes
1 bay leaf
1 kabocha squash, halved and seeded
1 large yellow onion, coarsely chopped
4 carrots, diced or thinly sliced
4 ribs of celery, sliced
4 cloves garlic, minced
1 tablespoon salt
½ teaspoon cumin
1/4 teaspoon black pepper
2 medium zucchini, diced
2 medium yellow squash, diced
1 cup French green lentils, rinsed and soaked
4 cups vegetable stock
1 (15-ounce) can diced tomatoes
1 bay leaf
DIRECTIONS
Preheat the oven to 400˚.
Brush the cut side of the kabocha squash with olive oil and place on a roasting sheet. Roast 50 to 60 minutes.
Heat the remaining olive oil in a large stockpot over medium heat.
Add the onions, carrots, and celery and sauté for a few minutes. Add the garlic, salt, cumin, and pepper and stir. Cook for an additional ten minutes, stirring occasionally, until the vegetables have softened. Add the zucchini and yellow squash, stir and cook for an additional few minutes.
Add the lentils, vegetable stock, diced tomatoes and bay leaf. Bring to a boil. Reduce the heat to simmer and cook, covered, for 45 minutes.
Remove the kabocha squash from the oven and scoop out the flesh. Add the kabocha squash to the soup and stir. Cook covered for an additional 30 minutes. Discard the bay leaf prior to serving.
Brush the cut side of the kabocha squash with olive oil and place on a roasting sheet. Roast 50 to 60 minutes.
Heat the remaining olive oil in a large stockpot over medium heat.
Add the onions, carrots, and celery and sauté for a few minutes. Add the garlic, salt, cumin, and pepper and stir. Cook for an additional ten minutes, stirring occasionally, until the vegetables have softened. Add the zucchini and yellow squash, stir and cook for an additional few minutes.
Add the lentils, vegetable stock, diced tomatoes and bay leaf. Bring to a boil. Reduce the heat to simmer and cook, covered, for 45 minutes.
Remove the kabocha squash from the oven and scoop out the flesh. Add the kabocha squash to the soup and stir. Cook covered for an additional 30 minutes. Discard the bay leaf prior to serving.
