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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
2 tablespoons olive oil |
1 medium yellow squash, cut into 1/2-inch cubes |
1 medium onion, chopped |
1 garlic clove, chopped |
1/4 teaspoon curry powder |
1/2 cup lentils, picked over and rinsed |
3 cups water |
1 1/2 cups 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 teaspoon red-wine vinegar |
freshly ground black pepper |
Directions:
1. 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.
2. 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.
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