vegetable lentil soup
 
gourmet 
 
can be prepared in 45 minutes or less. 
 
2 Tbsp  olive oil
1 medium  yellow squash, cut into 1/2-inch cubes
1 medium  onion, chopped
1   garlic clove, chopped
1/4 tsp  curry powder
1/2 cup  lentils, picked over and rinsed
3 cup  water
1-1/2 cup  chicken broth
1 cup  packed escarole or spinach leaves, washed well, spun dry, and
  chopped
2   plum tomatoes, peeled and chopped
1/4 cup  chopped fresh parsley leaves
1 tsp  red-wine vinegar
  freshly ground black pepper
 
in a large saucepan heat 1 tablespoon oil over moderately high heat 
until hot but not smoking and sauté squash, stirring occasionally, until 
golden. transfer squash to a bowl. add remaining tablespoon oil to pan 
and cook onion, stirring occasionally, until just tender. reduce heat to 
moderate. stir in garlic and curry powder and cook, stirring, 1 minute. 
 
add lentils, water, and broth and simmer 20 minutes, or until lentils 
are tender. add squash and remaining ingredients except pepper and 
simmer 3 minutes. season soup with salt and freshly ground black pepper. 
 
 
serves 2 generously. 
 
 
 
 
 
 
(ID: 74978) Mirror: rec.food.recipes: Thu, Jan 20, 2005


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