Red Lentil Soup in Roasted Acorn Squash Bowl

November 1st, 2012 by Erin Gennow
Red Lentil Soup in Roasted Acorn Squash

Red Lentil Soup in Roasted Acorn Squash

Red Lentil Soup in Roasted Acorn Squash Bowl

This is a fun presentation for this hearty soup.  The acorn squash and the lentils add a lot of fiber to this filling meal.  Lentils cook quickly, so you can have a complete and filling meal for 6-8 people in under an hour.  Or a meal for four people with leftovers.

Prep Time: 5-10 minutes

Cook Time: 45 minutes

Makes: 6-8 servings

Ingredients

Roasted Acorn Squash

2-4 acorn squashes, depending on how many people you’re serving (1 squash for every 2 people)

2-4 tablespoons extra virgin olive oil

Fine sea salt

Freshly ground black pepper

Red Lentil Soup

3-4 tablespoons olive oil

1 onion, finely chopped

3 celery stalks, finely chopped

2-3 carrots, peeled and finely chopped

Small bundle thyme sprigs

2 bay leaves

2 cups split red lentils

6 cups vegetable, or chicken broth

1 teaspoon fine sea salt, or to taste

Freshly ground black pepper, to taste

2-4 tablespoons chopped fresh flat leaf parsley, for garnish, optional

Freshly grated Parmigiano-Reggiano cheese, for garnish, optional

Equipment

Large 6 quart pot

Knife

Wooden Spoon

Rimmed Baking Sheet

Process

Preheat the oven to 375 degree’s Fahrenheit.

Drizzle olive oil on the sheet pan.

Cut the acorn squashes in half through the equator, and scoop out the seeds.

Drizzle the flesh of the squash with olive oil, sprinkle with fine sea salt and freshly ground black pepper.

Turn the cut sides down on the baking sheet and bake in the 375 degree oven for 45 minutes, or until a fork easily pierces the flesh.

Roasted Acorn Squash

Roasted Acorn Squash

While the squash is baking cook the soup.

Finely chop the onion, 3 celery stalks, and 3 carrots.

Add 4 tablespoons of extra virgin olive oil to a 4-quart saucepan.  When hot add in the finely chopped onion, and 1 teaspoon fine sea salt, and sauté for 3-5 minutes until beginning to soften.  Add in the chopped carrot, chopped celery, and thyme bundle.  Sauté for about 15 minutes, until the vegetables are soft and translucent.  Stir the vegetables occasionally.

Add in the 2 bay leaves and 2 cups split red lentils, and freshly ground black pepper and stir for 30 seconds.

Add in 4-5 cups of vegetable (or chicken broth) and bring the soup to a boil.  The amount of stock you add will depend on how thick or thin you would like the soup.  Reduce the soup to a simmer and simmer for about 30 minutes, until the lentils are soft and tender.

Add in the last cup of broth if needed to get the desired consistency.  Cook for another 3-5 minutes if you add more broth.  Taste for seasoning and add a bit more salt if desired.  You can also grind in black pepper if you wish.

To serve in the squash bowls, place each roasted acorn squash half in a bowl.  Spoon the red lentil soup into the center of the squash.

Garnish with fresh chopped parsley or freshly grated Parmigiano-Reggiano cheese.

Red Lentil Soup in Roasted Acorn Squash 2

Red Lentil Soup in Roasted Acorn Squash 2

A year ago on The Daily Morsel

Two years ago on The Daily Morsel

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