Rustic Squash and Lentil Stew
- Total Time: 1 hour
- Yield: 4-6 1x
Description
This soup is perfect for a chilly winter evening – hearty, rich and absolutely delicious.
Ingredients
Units
Scale
- 1/2 cup (120 ml) chopped leek
- 3 garlic cloves, minced
- 1 yellow onion, chopped
- 2 Fresno red peppers, chopped
- 1 tbsp minced ginger
- 1-2 carrots, sliced in rounds
- 1 cup (240 ml) dried lentils
- 6 cups (1.4 L) low-sodium chicken (or vegetable) broth
- 2 cups (480 ml) cooked squash chunks, divided
- Salt and pepper, to taste
Instructions
- Saute the leek, garlic, onion, Fresno reds, carrot and ginger in a large pot coated with olive oil, at medium high, for 5-10 minutes until starting to lightly brown and become tender.
- Add the lentils and 4 cups of chicken broth and bring the mixture to a boil.
- Cover the pot and let the lentils boil for 15-20 minutes.
- In a blender, blend 1 cup of cooked squash chunks with 2 cups chicken broth until smooth.
- Add the squash puree to the soup and let the soup continue to simmer until the lentils are fully cooked and tender.
- Stir in the squash chunks and let the soup simmer on low until ready to serve.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Stew
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 280
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Frequently Asked Questions
Why does the recipe use squash two ways—blended and as chunks?
Step 4 blends 1 cup of cooked squash chunks with 2 cups of chicken broth until smooth and adds it to the pot; the remaining 1 cup of squash chunks is stirred in whole. The pureed squash thickens the broth and gives it a creamy body, while the intact chunks provide a hearty texture in each bowl.
What are Fresno red peppers and how spicy are they?
Fresno red peppers look similar to red jalapeños and have a comparable medium heat with a slightly fruitier, smokier flavor. The recipe uses 2 Fresno reds chopped into the sautéed vegetable base, giving the stew a moderate background warmth.
