Kitchen Sink Lentil Soup

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FRIDAY, SEPTEMBER 7, 2007

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. 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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