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Dinner for 6

Lentil Squash Soup

Lentils and butternut squash simmer with aromatics while parsley, scallions, capers, and vinegar make a bright salsa verde.

$2.19per serving $$
40 minstart to table
6servings

AmericanDairy-freeBudgetFamilyLunchesDinnersCold-weather comfortFallWinter

Ingredients

  • 1/4 cup olive oil
  • 1 leek
  • 2 shallots
  • 2 stalks celery
  • 2 cloves garlic
  • 1 small butternut squash
  • 1 lb lentils
  • 1 bay leaf
  • 6 cups chicken stock or broth
  • 2 bunches parsley
  • 4 scallions
  • 2 tsp capers
  • 3 tbsp orange muscat or champagne vinegar
  • 1/4 tsp chile flakes
  • 1/4 cup olive oil

Steps

  1. Rinse the lentils, trim and chop the leek, shallots, celery, garlic, squash, parsley, and scallions for 10 minutes.
  2. Heat 1/4 cup olive oil in a large pot over medium heat and cook the leek, shallots, and celery for 6 minutes.
  3. Add the garlic, squash, lentils, bay leaf, broth, salt, and pepper, then simmer uncovered for 24 minutes.
  4. Stir the parsley, scallions, capers, vinegar, chile flakes, remaining olive oil, salt, and pepper together while the soup simmers.
  5. Remove the bay leaf and spoon the salsa verde over the finished soup.

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