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 6-8

• 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 3/4" cubed squash
• 1 1/2 cups coarsely chopped snap beans
• 3/4 cups canned crushed tomatoes
• 1 cup brown lentils
• 10 cups water.
• 3/4 teaspoon salt, plus more to taste
• fresh herbs and hot sauce to garnish
• fresh ground pepper, to taste
  

1. In a bit pot, saute the onion and curry leaves in the oil for five minutes.
   
2. Add the squash and green beans and saute for five minutes more.
3. Add the crushed tomatoes, lentils and water.
4. Bring to a boil, then reduce heat and simmer covered, until the lentils are soft.
5. Add salt and season to taste with more salt and fresh ground pepper.
6. Curry leaves are chewy, tasty and edible, but bay leaves are not. Now's the time to dig out the bay leaf if you used it.
   
7. Garnish with chopped fresh herbs and hot sauce.

This soup would easily work with potatoes instead of squash, greens, fresh tomatoes--whatever you've got that needs using up.


xo
kittee