Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2 generously
Ingredients
2
tablespoons olive oil
1
medium yellow squash, cut into 1/2-inch cubes
1
medium onion, chopped
1
garlic clove, chopped
1
/4 teaspoon curry powder
1
/2 cup lentils, picked over and rinsed
3
cups water
1
1/2 cups chicken broth
1
cup packed escarole or spinach leaves, washed well, spun dry, and chopped
2
plum tomatoes, peeled and chopped
1
/4 cup chopped fresh parsley leaves
1
teaspoon red-wine vinegar
freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté squash, stirring occasionally, until golden. Transfer squash to a bowl. Add remaining tablespoon oil to pan and cook onion, stirring occasionally, until just tender. Reduce heat to moderate. Stir in garlic and curry powder and cook, stirring, 1 minute.
Step 2
Add lentils, water, and broth and simmer 20 minutes, or until lentils are tender. Add squash and remaining ingredients except pepper and simmer 3 minutes. Season soup with salt and freshly ground black pepper.