Skip to content or footer

Lentil, Spinach, and Squash Soup

Abel & Cole

This soup is thick and spicy. Goes well with corn bread!

4 tablespoons oil
2 medium onion, chopped
2 slices (1 1/2” thick) fresh ginger
1/4 cup minced garlic
2 teaspoons ground cumin
2 teaspoons tumeric
1 teaspoon coriander
1 teaspoon red pepper
1 1/2 cup uncooked lentils
2 yellow squash or zucchini or mixture of both, cut into 1/2” rounds
5 cups chicken (or vegetable stock)
2 packages frozen, chopped spinach – thawed and squeezed dry
1 16 ounce can whole tomatoes, chopped (reserve juice)
sour cream or plain yogurt

Heat oil in large soup pot. Add onions, ginger, garlic, cumin, tumeric, coriander, and red pepper. Cook until the onions are soft. Mix in lentils, squash and spinach. Add stock, tomatoes, and the reserved juice. Bring to a boil; reduce heat and simmer, stirring occasionally.

Serve with a dollop of sour cream or yogurt.

Serves 6-8.

Recipe from Schooner Lewis R. French


Category: Food

Tags: , , , ,

Stay in the Know

With our monthly newsletter, you’ll receive tips and hints from folks who have sailed as well as information about the best dining and attractions the area has to offer, special packages, windjammer history, events, and more!

Monthly Newsletter Signup

Brochures

You may request a mailed packet of brochures, or you can find individual ships’ brochures under each listing on the fleet page.

Request a Packet Visit the Fleet Page

You are using an outdated browser. Please upgrade your browser to improve your experience. We recommend Google Chrome.