Lentil Soup with roasted butternut squash,mushrooms, garlic, and spinach

Because beans are a good source of protein; they store well and can be used in a variety of recipes from soups to salads sales have skyrocketed during the 2020 coronavirus social isolation and quarantine. The website of one of my favorite heirloom beans supplier's Rancho Gordo's says they have a lead time of a month to ship orders. Below are a couple of my favorite bean recipes, coronavirus or not.

Easy Bean Soup " Serve with a grilled cheese sandwich or green salad.  I make this with pinto, cannelloni, and red beans. Use whatever is your favorite. Double or triple this recipe as needed to feed your family.

15 oz. can of beans
1 tbsp oil or butter to sauté onions
1/4 onion minced
garlic " 1-3 cloves minced

In a sauce pan sauté the onions in the oil over medium-low heat until they are soft and translucent. Add the garlic and sauté for a minute more. Add the beans and heat until the beans are warmed.  

To add more flavor, you can add a bouillon cube, salsa, red pepper flakes, a hand full of chopped cilantro, chopped tomatoes, BBQ sauce, sautéed celery, spinach or kale and top with shredded cheese and chopped green onions.

 

Lentil Soup with Roasted Butternut Squash

Makes about 16 servings

1/2 butternut squash " remove seeds and peel
1 lb. lentils
1 onion " chopped
4 stalks celery " chopped including the leaves
4 cloves garlic chopped
1 Portabella mushroom " chopped
1 package fresh spinach " roughly chopped " or frozen
3 tbsp tomato paste
2 boxes broth " vegetable or mushroom to keep it vegetarian or chicken, beef or any combination
1 tbsp cumin
1 tbsp oregano
1/2 tsp allspice
Salt and pepper

Peel and remove seeds of a butternut squash cut into bite size cubes. Toss in oil, salt and pepper and roast in a sheet pan until soft. Line the sheet pan with parchment paper for easy clean up. Cook at 425 for 20 to 30 minutes stir every 15 minutes.

Rinse the lentils until the water runs clear. Put into a Dutch oven with two boxes of broth. Bring to a boil, reduce to a simmer, cover lightly and cook 30 minutes or until tender. Add water if needed. 

Sauté onion and celery until soft then add garlic and mushrooms and continue sautéing until the mushroom are soft.

Put all of the ingredients in the Dutch oven and simmer for 30 minutes until the spinach is wilted and flavors are combined. This soup freezes well.

 

 

 

 

 

 

 

Lentil Soup with roasted butternut squash,mushrooms, garlic, and spinach

Because beans are a good source of protein; they store well and can be used in a variety of recipes from soups to salads sales have skyrocketed during the 2020 coronavirus social isolation and quarantine. The website of one of my favorite heirloom beans supplier's Rancho Gordo's says they have a lead time of a month to ship orders. Below are a couple of my favorite bean recipes, coronavirus or not.

Easy Bean Soup " Serve with a grilled cheese sandwich or green salad.  I make this with pinto, cannelloni, and red beans. Use whatever is your favorite. Double or triple this recipe as needed to feed your family.

15 oz. can of beans
1 tbsp oil or butter to sauté onions
1/4 onion minced
garlic " 1-3 cloves minced

In a sauce pan sauté the onions in the oil over medium-low heat until they are soft and translucent. Add the garlic and sauté for a minute more. Add the beans and heat until the beans are warmed.  

To add more flavor, you can add a bouillon cube, salsa, red pepper flakes, a hand full of chopped cilantro, chopped tomatoes, BBQ sauce, sautéed celery, spinach or kale and top with shredded cheese and chopped green onions.

 

Lentil Soup with Roasted Butternut Squash

Makes about 16 servings

1/2 butternut squash " remove seeds and peel
1 lb. lentils
1 onion " chopped
4 stalks celery " chopped including the leaves
4 cloves garlic chopped
1 Portabella mushroom " chopped
1 package fresh spinach " roughly chopped " or frozen
3 tbsp tomato paste
2 boxes broth " vegetable or mushroom to keep it vegetarian or chicken, beef or any combination
1 tbsp cumin
1 tbsp oregano
1/2 tsp allspice
Salt and pepper

Peel and remove seeds of a butternut squash cut into bite size cubes. Toss in oil, salt and pepper and roast in a sheet pan until soft. Line the sheet pan with parchment paper for easy clean up. Cook at 425 for 20 to 30 minutes stir every 15 minutes.

Rinse the lentils until the water runs clear. Put into a Dutch oven with two boxes of broth. Bring to a boil, reduce to a simmer, cover lightly and cook 30 minutes or until tender. Add water if needed. 

Sauté onion and celery until soft then add garlic and mushrooms and continue sautéing until the mushroom are soft.

Put all of the ingredients in the Dutch oven and simmer for 30 minutes until the spinach is wilted and flavors are combined. This soup freezes well.