Delicata and lentil soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Delicata Squash (Cut into ¾ inch thick rounds. Remove seeds)
  • 2 Sweet Potatoes (Diced Small)
  • 3 Small Carrots (Diced)
  • 1 Medium Zucchini (Halved and Sliced)
  • 1 Bunch Green Swiss chard (Stem Separated, Stems Chopped Small, Leaves Chopped Large).
  • 3 T. Apple Cider Vinegar
  • 3 T. Tomato Paste
  • 4 Cups Vegetable Stock
  • 1 15 oz Can Coconut Milk
  • 1 15 oz Can Diced Tomatoes
  • 1 15 oz Can Garbanzo Beans
  • ½ Cup Dried Red Lentils
  • 1 tsp Coriander Powder
  • 1½ tsp Turmeric Powder
  • 1 tsp Cumin
  • ½ tsp Cayenne Pepper
  • ½ tsp Chili Powder
  • ½ tsp Garlic Powder
  • ½ tsp Dried Basil
  • Salt and Pepper to Taste
Instructions
  1. Preheat the oven to 400 degrees and prepare all produce as per directions.
  2. In a large stock pot over medium, heat 1 Tbsp of oil with the onion, garlic and swiss chard stems until fragrant and beginning to soften. About 4 minutes.
  3. Add the carrot, zucchini and potato pieces and cook for another 4 minutes stirring occasionally.
  4. Add the lentils and stir to combine.
  5. Next add the tomatoes, tomato paste, all of the dry spices, vinegar, coconut milk, vegetable broth and beans. Bring to a boil.
  6. Once it starts to boil, lower the temperature to med/low. Cover and let simmer for 30-40 minutes.
  7. Place squash rounds on a greased baking pan. Drizzle squash with olive oil and season with salt and pepper on both sides. Bake for 20-25 minutes flipping squash half way for even browning.
  8. Add the swiss chard leaves to the soup and stir. Allow to cook 3 more minutes to wilt the leaves.
  9. Serve soup with baked squash rounds on top.
  10. Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/delicata-and-lentil-soup/