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This was adapted from a recipe on the web. It's borderline between soup and stew, closer to the stew side of things, with this much liquid. Makes 6 servings.
1 tablespoon olive oil
1 medium onion, chopped
4 medium cloves garlic, minced
1/2 cup dried lentils, sorted/rinsed/drained
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
2 cans chicken broth (about 4 cups; I used fat-free low-sodium)
1/2 cup chopped celery
1 can chopped tomatoes (not in oil; don't drain)
1 medium butternut squash, chopped/cubed, half-cooked (about 5-8 minutes in the microwave in 1/2 inch water)
1/2 cup chopped green bell pepper
1/2 cup chopped fresh parsley
optional: 1/4 cup chopped fresh cilantro or basil
1. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook until onion is tender (about 4-5 minutes), stirring occasionally.
2. Stir in lentils, coriander, cumin, black pepper, and cinnamon; cook 2 minutes.
3. Add chicken broth, celery, and tomatoes; raise heat to high, bring to boil. Reduce heat to low; cover and simmer 25 minutes.
4. Stir in bell pepper, parsley, and squash. (I used only half the squash, using the other half for our dessert. It works fine with just half the squash but should be great with all of it also.) Continue cooking, covered, about 10 minutes or until the lentils are tender.
5. If you want, top with the cilantro or basil just before serving.
Note: the bell pepper will be semi-crisp if added at that point. You may want to add it earlier, with the celery, if you don't want crispy bits in the soup.
1 tablespoon olive oil
1 medium onion, chopped
4 medium cloves garlic, minced
1/2 cup dried lentils, sorted/rinsed/drained
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
2 cans chicken broth (about 4 cups; I used fat-free low-sodium)
1/2 cup chopped celery
1 can chopped tomatoes (not in oil; don't drain)
1 medium butternut squash, chopped/cubed, half-cooked (about 5-8 minutes in the microwave in 1/2 inch water)
1/2 cup chopped green bell pepper
1/2 cup chopped fresh parsley
optional: 1/4 cup chopped fresh cilantro or basil
1. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook until onion is tender (about 4-5 minutes), stirring occasionally.
2. Stir in lentils, coriander, cumin, black pepper, and cinnamon; cook 2 minutes.
3. Add chicken broth, celery, and tomatoes; raise heat to high, bring to boil. Reduce heat to low; cover and simmer 25 minutes.
4. Stir in bell pepper, parsley, and squash. (I used only half the squash, using the other half for our dessert. It works fine with just half the squash but should be great with all of it also.) Continue cooking, covered, about 10 minutes or until the lentils are tender.
5. If you want, top with the cilantro or basil just before serving.
Note: the bell pepper will be semi-crisp if added at that point. You may want to add it earlier, with the celery, if you don't want crispy bits in the soup.
