About the Recipe
I just love hearty soups and stews and I will feature as many as I can - I make so many variations that I sometimes forget things in my recipes so I will apologize up front...I do try to write it all down. The most fun you can have is tasting as you cook with some of your favourite music on in the background, a glass of wine doesn't hurt either, just don't overthink it, its okay to colour outside the lines.
Ingredients
1 tbsp EVOO
1 can brown or green lentils, rinsed & drained
1/2 cup chopped onion, diced
2 cloves garlic, minced
6 cups vegetable broth
2 tsp fresh thyme chopped (1/2 tsp dried)
2 tsp fresh oregano chopped (1/2 tsp dried)
2 cups butternut squash, peeled and chopped
1 cup tomato, diced
1/4 tsp chili flakes
2 tbsp lemon juice
sea salt, to taste
black pepper to taste
4 cups fresh spinach, chopped
1 tbsp lemon zest
Preparation
Step 1
Heat EVOO in a large saucepan over medium. Add onion, and garlic. Cook 10 minutes or until onion is tender, stirring occasionally.
Step 2
Drain lentils; add to saucepan along with vegetable broth, thyme, and oregano. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in squash, tomato, and crushed red pepper. Cover and cook 20 minutes more or until squash is tender. Stir in lemon juice. Season with salt and black pepper.
Step 3
Stir in spinach and lemon zest. Cook 1 to 2 minutes more or until spinach wilts slightly. Serve immediately. An extra drizzle of EVOO won't go amiss. Tastes great with homemade croutons too....and a glass of white wine...in Tuscany, overlooking the vineyards..I daydream!