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?

Fruits and vegetables shipped from distant states and countries can spend as many as seven to fourteen days in transit before they arrive in the supermarket.

Quotes

"When we change the way we grow our food, we change our values."
~Masanobu Fukuoku
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