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Kitchen Sink Lentil Soup
  • Kitchen Sink Lentil Soup
  • I was in the mood for soup a few days ago, and I was also in the mood to use up some old veggies we've had taking up room in the fridge--specifically the remains of a big cushaw squash. Here's what I came up with, and it's a pretty satisfying breakfast, especially if you're a leftovers in the morning kinda person like I am. Feel free to sub your veggies for my veggies, that's the point of this stuff. I dolloped mine with some tasty hot sauce, and that worked like a charm. It'd be prettier with a handful of fresh herbs on top, but since I already snuck into the garden with my panties on to take this picture, I didn't want to make a 2nd trip for herbs, I have fear of giving my neighbor a stroke. Obviously, I'm too lazy to cover up, but please don't mention this to dazee.
  • Kitchen Sink Lentil Soup
  • Serves 6 to 8
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 full stems curry leaves (about 20 leaves--you could use a bay leaf instead)
  • 1 cup ¾" cubed squash
  • 1 ½ cups coarsely chopped snap beans
  • ¾ cups canned crushed tomatoes
  • 1 cup brown lentils
  • 10 cups water.
  • ¾ teaspoon salt, plus more to taste
  • fresh herbs and hot sauce to garnish
  • fresh ground pepper, to taste
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