Ingredients:
2 carrots
1 celery stalk
1 shallot
2 cups diced butternut squash
2 cloves of garlic
8 cups chicken stock
1 cup dried lentils
1 cup chopped spinach
salt and pepper to taste
olive oil
Method:
Peel and remove the seeds from a small butternut squash. Dice celery, carrots and shallots. Heat a large pot to medium heat and add in a few tablespoons of olive oil, enough to coat the bottom of the pot. Add diced veggies and season with salt and pepper. Saute for 5 minutes, until the vegetables start to soften. Chop the garlic cloves and add them to the pot. Saute for one minute. Add chicken stock and bring to a boil. Rinse the lentils and add them to the pot. Simmer for 15 minutes. Add the chopped spinach and simmer for 5 minutes. Serve with some fresh bread and Parmesan cheese.
I used red lentils today, but green and brown also work!
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