The Soup’s On: Easy Lentil Squash & Collards

There is something very soothing about leaning over a bowl of hot soup and eating it with a big spoon. Soup is winter comfort food and it can be as simple or as complicated as you want to make it. This one is easy and chocked full of protein, fiber, vitamins and minerals to keep your immune system strong during the harsh winter months ahead. Serve steaming hot with whole wheat bread.

Lentil, Squash & Collards

Unlike dried beans, lentils are quick cooking. You can use collards, Swiss chard, fresh spinach or mustard greens in this recipe. The meat is optional

1 1/2 cups canned vegetable or chicken broth
2-4 cups water, as needed
1 cup lentils, cleaned and rinsed
1/2 teaspoon each, dried oregano, thyme and basil
1 cup diced Butternut squash or carrots
1 cup chopped onions
1/2 cup finely chopped smoked turkey or ham, optional
2 tablespoons olive oil
2 cloves garlic, peeled and minced
1 stalk celery
4 cups packed, collard greens cut into fine ribbons (about 1 lb.)
1/2 teaspoon crushed red pepper flakes
Salt and black pepper to taste

1. Bring broth and 2 cups water to a boil. Add lentils, dried herbs, squash or carrots, 1/2 cup onions and turkey. Return to a boil, reduce to a simmer, cover and simmer for 30 minutes.

2. Meanwhile, pick over greens removing any yellow leaves and large stems. Wash greens in several changes of cold water. To form ribbons stack several leaves one on top of the other. Roll up like a scroll. Cut across the roll at 1/2 inch intervals. Narrow strips will form. Set aside.

3. In a medium skillet, heat olive oil. Add remaining 1/2 cup onions, garlic and celery. Sauté 5 minutes. Add to lentils and stir.

4. Add greens to lentils and another cup of water. Stir. Cover and simmer for 30 minutes longer or until greens are tender. Add more water if necessary. Add red pepper, black pepper and salt. Taste and adjust seasoning if needed.

Makes 4-6 servings
Serving size 1 1/2 cups: Calories 114; protein 10g dietary fiber 6g; soluble fiber 1g; vit A 329 RE; vitC 19mg; folate 133 mcg; cal 82mg; iron 2 mg; Potassium 368mg; sodium 386mg

Source: Recipe developed by Drusilla Banks

November-December 2002
Hort Shorts | Hort Tips | Selecting a Christmas Tree | All-America Selections Winners 2003 | Water Houseplants…..The Right Way | Sudden Oak Death | Bug Bites - Pantry Pests | Cybergarden Sites | Lawn Care Calendar | Go With the Grain | Sweet Potatoes: I Yam | The Soup’s On: Easy Lentil Squash & Collards | Créme Brûlée | Cornish Game Hens for the Holidays

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