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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 and Recipes

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