Summer squash and lentil soup

June 12, 2019

 

 

I was going to post a different recipe today, but I whipped this up on the weekend for a goddess day, and it was so delicious, I thought I should share it here, especially because it is just so easy! Perfect to whip up after a busy day for a quick dinner. Summer squash season is upon us, and you can use any color and shapes you can find. 

 

 

Since last week I shared that I don't want to rush my recipes so much anymore, I thought I should share some of the fun I had on Sunday at Goddess day with my lovely group of kickass women friends. We played with crystals, had acupuncture, made flower wreaths, shared such delicious, nourishing food, and had wonderful conversations. It was truly a day to do nothing productive at all and recharge and fill up my own battery. I am still buzzing high from all of this.

 

 

Now, let's get to the delicious recipe!

 

Preparation time: just under an hour 

Soaking time: overnight or at least 6 hours

Makes 2 main or 4 side servings:

 

  • 1/2 cup red lentils, 

  • 1/2 cup brown lentils (or just 1 cup of one kind will do, too!), soaked together overnight or at least 6 hours 

  • 2 cups grated zucchini or any kind of summer squash

  • 5 cups vegetable broth 

 

  1. Strain the lentils, rinse them very well, then add them to a medium sized pot. 

  2. Add the grated zucchini and vegetable broth, and let simmer for 45 minutes. Yes, that's all. If you feel the water is cooking away too quickly, lower the heat or add a bit more water. The soup should be chunky and the lentils should have almost fallen apart in the end. 

  3. Once done, you can season with sea salt and freshly ground black pepper. The soup will also keep very well in the fridge. 

 

Enjoy! 

 

 

 

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© 2019 Martina Zand