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?

The fields we cultivate are located in North Boulder, and are part of an 80 acre centennial homestead which has never been treated with chemicals.

Quotes

"In the present State of America our welfare and prosperity depend upon the cultivation of our lands and turning the produce of them to the best advantage."
~George Washington
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