Description
Lentil soup ladled into roasted acorn squash halves, so the bowl is part of the meal. Earthy lentils and sweet squash, tied together with thyme.
Ingredients
Units
- 2 cups (402g) dried lentils
- 4 acorn squash
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half and remove the seeds.
- Brush the squash with olive oil and place cut side down on a baking sheet.
- Roast the squash in the oven for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, celery, and garlic, and sauté until softened.
- Stir in the lentils and thyme, then add the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
- Season with salt and pepper to taste.
- Serve the lentil soup in the roasted acorn squash bowls.
Notes
- This is already fully vegetarian and vegan as written — no meat in it to omit.
- Roast the squash and simmer the soup at the same time; both take about the same thirty to forty minutes.
- Reheated squash loses its structure, so roast it fresh rather than making the bowls ahead. The soup itself keeps for three days.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 squash bowl with soup
- Calories: 350
- Sugar: 5
- Sodium: 900
- Fat: 5
- Carbohydrates: 60
- Fiber: 15
- Protein: 18
- Cholesterol: 10mg