This excellent recipe appears in Heidi Swanson's Super Natural Cooking.
1 1/4 cups green French of black beluga lentils, picked over and rinsed
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 cups diced butternut squash
1 28-ounce can crushed tomatoes
1 cup water or vegetable stock
1 teaspoon fine-grain sea salt
pinch of smoked paprika basil (for garnish) grated Parmesan cheese (for garnish) olive oil (for garnish)
Bring 5 cups of water to a boil in a large saucepan, add the lentils, and cook for 20 minutes or until tender.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and saute until tender. Stir in the squash, tomatoes, and water or stock and continue cooking until the squash is tender. Drain the lentils and stir them in with the salt and paprika. Return to a gentle simmer.
Adjust for seasonings before serving. Top bowls with olive oil, basil, and Parmesan as desired.
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