Monday, August 26, 2013

Recipe Share - Lentil Soup (Vegetarian or Not!)

This recipe is from my sister-in-law, who's a connoisseur of healthy recipes and living.  I modified it a bit, because I didn't have the pork sausage, and it tasted fantastic, so you can make this dish meatless, or if you'd like to, you can skip the yellow squash and add one pound of pork sausage instead.  If you can't get any yellow squash, just do two zucchinis.  I was surprised that the kids actually really loved this recipe. Pair it with an easy-peasy drop biscuit, and you've got a healthy, filling, and super cheap meal.  It's not particularily pretty, so I wouldn't serve it for company, but it's a perfect busy weekday dinner.

Lentil Soup
1 zucchini
1 yellow summer squash
7 c chicken broth (use homemade, if you have it)
1 1/2 c dried lentils
1 1/2 c chopped roasted red peppers
4 1/2 tsp molasses
1 Tbsp red wine vinegar
1/2 tsp pepper
dash each of dried thyme, basil, and oregano

Pour broth and lentils into a large pot.  Bring to a boil.  Reduce heat; cover and simmer for 25 minutes or until lentils are almost tender.  Meanwhile, chop zucchini and squash into large pieces and sautee them in a small amount of olive oil, until almost tender. Stir zucchini, squash, roasted red peppers, molasses, red wine vinegar, and spices into lentils.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.

Serves 12