Ingredients
- 1 1 1/2 - 2 lb kabocha or other dark orange squash
- 1 T olive oil
- sea salt*
- 1/3 c water
- 1 c (7 oz) green lentils, rinsed
- 5 coins ginger, 1/8" thick
- 1 whole star anise
- 6 c water
- 1 t sea salt* & more to taste*
- 1/4 c olive oil
- 1 med yellow onion, med dice
- 1 leek, 1/4" slice
- 1 fennel bulb, med dice
- red pepper flakes, optional
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Kabocha French Lentil Soup or Stew
Time: 25 minutes prep, 60 minutes cook
Servings: 4-6
Directions
- Preheat oven to 425 degrees and move rack to top 1/3 of oven.
- Completely wash squash. Cut in 1/2 and clean out seeds. Rub with 1T olive oil and sprinkle sea salt (on the inside). Pour 1/3 c water into rimmed baking dish with squash cut side down. Bake 35 - 45 mins. until done. Cool & scoop out pulp and set aside to use in soup.
- In a med. sized sauce pan place lentils, ginger, star anise and water. Bring to a boil then turn down to simmer. Cook 30 mins, uncovered, until tender. Add 1 t sea salt.*
- Meanwhile, clean, slice and dice onion, leek and fennel.
- In a lrg stock pot add onion, leek and fennel to hot oil. Cook on med low until tender, 7-10 mins.
- Remove ginger and star anise from sauce pan. Pour contents into vegetable mixture, then add squash. Stir well and cook another 15 mins. or so on low to blend flavors.
- Taste and adjust seasonings adding more salt and red pepper flakes to taste.
- * If using table salt, reduce amount by 1/2.
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Summary
I love lentils and this is my new favorite soup! It has an unusual flavor combination that I love. The soup takes a little work but nothing is hard to do and the result is worth it. Some meat can be added if you want. The recipe is from the book Soup Love by Rebecca Stevens. Serve with homemade garlic croutons or a good crusty bread and a nice salad.
