Description
Lentil soup and acorn squash pair nicely together and creaty a hearty and healthy meal that is perfect for chilly days.
Ingredients
Scale
Lentil Soup
- 2 cups (402g) dried lentils
- 8 cups (1,9L) water
- 1–2 slices bacon, uncooked and cut into pieces, optional
- 1/2 of a medium onion, sliced
- 1/4 cup (57g) chopped carrots (roughly one carrot stick)
- 1/2 cup (115g) chopped celery (roughly one rib of celery)
- 3 Tbsp (8g) chopped parsley
- 2 garlic cloves, minced
- 1 tsp (5g) salt, to taste
- 1/4 tsp (1g) black pepper
- 1/2 tsp (0,3g) oregano
- 1-pound can solid pack tomatoes
- 2 Tbsp (30mL) red wine vinegar
Acorn Squash Bowls
- 2 acorn or other squash
- 2 tsp (10g) salt
- 2 tsp (8g) brown sugar, optional
Instructions
Lentil Soup
- Wash the lentils and place them in a pan with the water, bacon, onion, carrots celery, parsley, garlic, salt, pepper, and oregano.
- Cover the pan and let the mixture simmer for 1 1/2 hours.
- Add the tomatoes and the tomato juice in the can and break them up with a spoon.
- Add the vinegar and let the soup simmer for an additional 30 minutes.
- Salt the soup to taste.
Acorn Squash Bowls
- Cut the squash in half and scoop out the seeds.
- Rub roughly 1/2 tsp (2,5g) salt and 1/2 tsp (2g) brown sugar over the flesh of each half of squash.
- Place the squash flesh down on a pan with 1/4 inch of water and bake them at 375 degrees for 20-30 minutes or until the squash flesh is tender. The bake time will vary depending on the size of the squash.
- Spoon the soup into each squash half and sprinkle with feta cheese.
- Serve the soup immediately.
- Prep Time: 30 mins
- Cook Time: 2 hours