Lentil Soup w/ Uchiki Kuri Squash

  • 1 1/2 pounds of dense fleshed squash after trimming
  • 3 cups lentils
  • olive oil
  • 2 large onions, diced
  • 1 tablespoon whole cumin
  • celery (one stalk or lots, you may add chard stems as well)
  • salt and pepper
  • parsley leaves

Put your lentils to soak while cutting your squash into cube shapes that will fit nicely in your spoon at meal time.

Heat oil in a soup kettle and add the diced onions and cumin seeds. Stir and cook until the onions are relaxed and add celery. Add the drained lentils and about three quarts of water. Bring to boil, then lower heat and simmer for thirty minutes. Add the squash. Cook for another half hour or until the squash is quite tender. Add parsley and salt and pepper to taste.

Top with Parmesan, and/or squeeze in juice of a lemon.

Did you know?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

Agriculture is the most healthful, most useful and most noble employment of man.
~George Washington
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