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Home > Recipes > Soups > Squash and Lentil Soup

Squash and Lentil Soup

1 onion
2 cloves of garlic
1 bell pepper
2 squash
1 cup of green or brown lentil
3 sprigs of thyme
2 bay leaves
1 tsp of oregano
1 tsp of basil
2 quarts of chicken stock
2 tomatoes, skin and seed removed, chopped small

Saute all ingredients but chicken stock, tomato and herbs in a little olive oil. When starting to brown, deglaze pan with 1/2 cup white wine. Add chicken stock, herbs and tomatoes and cook on low simmer for 1-1/2 hours adding more stock if necessary. Serve with a little grated parmesan.






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