Sunset Lentil Soup

One serving of this great soup provides half of your RDA of vitamins A and C, fiber, and potassium. You can freeze it in small containers for a perfect lunch or dinner!

1TB olive oil
1LG onion, chopped
1 ham bone or ham hock
3 cloves of garlic, minced OR 1tsp bottled minced garlic
Organics Chicken Broth - 32oz - use half the box (The recipe calls for 2 cans (13 and 3/4 oz size) reduced-sodium chicken broth)
1 can (28 oz) chopped tomatoes
1 bag (1lb) dried red lentils (*You may substitute brown lentils but you will need to increase cooking time to 40 minutes)
1 medium (about 1lb) butternut squash, peeled and cut into cubes (or a 20oz bag frozen squash cubes)
2 bay leaves
1/2 tsp salt
1/4 tsp black pepper
1TB Dijon mustard
1TB red wine vinegar or sherry

1. Warm oil in large soup pot or Dutch oven over medium-low heat. Add onion; cook ~5 minutes, until softened, stirring often. Add ham hock and garlic; cook ~1 minute, stirring

2. Add broth, tomatoes, lentils, squash, bay leaves, salt, pepper and 2 cups water.
Increase heat; bring to a boil. Reduce heat to medium low; partially cover and simmer *25 minutes until squash and lentils are tender.
If using brown lentils simmer for ~20 minutes THEN add squash and continue to simmer for ~25 more minutes

Near the end of the cooking time, stir in ~1 additional cup of water to desired consistency.

3. Remove from heat; discard ham (puppies LOVE the ham bone!) and bay leaves. Stir in mustard and vinegar or sherry. Season with salt and pepper to taste.

We love this:

1. mixed with chopped bar-b-que
2. mixed with ground beef creole
3. with brown (or white) rice
4. over pasta with gravy (& cheeses, if so desired!)
   
5. over a baked potato (w/ all the accoutrement, if so desired!)

I like to freeze portions (after cooled!) in a double layer of zip lock bags.

Recipe Source: Working Mother Magazine - March 2000
Graphic Source: my recipes