A couple of years ago, I participated in a program called the Full Plate Diet. Now called Full Plate Living, they emphasize eating a lot of fiber to maintain a healthy weight. They recently posted a couple of butternut squash soup recipes, and I decided to try their Lentil Chili this week. I used more squash than the recipe called for, so mine ended up to be more of a stew, but the flavor was amazing. (Great leftovers the next day, too.)
I’m calling this chile with an “e,” because instead of the spices she chose, I (of course) added green chile.
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 4 cups beef broth
- ¾ cup dried lentils
- ½ cup chopped green chile
- 4 cups butternut squash, peeled and chopped
- 14 ounces canned diced tomatoes
- In soup kettle, saute garlic in oil for about 1 minute. Add beef broth, lentils, and chile. Bring to a boil and simmer 20 minutes.
- Add squash and tomatoes. Return to a simmer, and continue cooking for approximately 1 hour, until lentils and squash are tender.
I served this with a vegetable bread; recipe for that will be coming soon!