Kabocha French Lentil Soup
Ingredients
-
1
whole
kabocha or other dark orange winter squash
-
½
cup
water
-
1
tablespoon
olive oil
-
1
cup
green lentils
-
5
coins
ginger
-
1
whole
star anise
-
6
cups
water
-
1
teaspoon
sea salt
-
¼
cup
olive oil
-
1
medium
yellow onion
-
1
whole
leek
-
1
bulb
fennel
-
to taste
red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the squash in half, remove seeds, and roast cut side down with water in a baking pan for 35 to 45 minutes until tender.
- In a saucepan, combine lentils, ginger, star anise, and water; simmer for about 30 minutes until lentils are tender.
- In a stockpot, heat olive oil and cook onion, leek, and fennel until soft, about 7 to 10 minutes.
- Remove star anise and ginger from the lentils, then add lentils, broth, and squash to the stockpot.
- Stir well and cook for another 15 minutes to blend flavors, adjusting seasoning with salt and red pepper flakes as needed.
- Serve topped with garlicky croutons if desired.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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