Lentil squash soup

This recipe is a nice break from the richness of traditional holiday treats during the month of December. Holiday parties with family, friends, and even work are a blast, but on the days we’re not celebrating, getting cozy with this soup is a nice, healthy balance. This recipe is a great size for serving the whole family, or for a meal for you and your partner with some leftovers. I personally think soup is the ideal re-heatable leftovers meal, and love this soup for a quick lunch.

Ingredients

2 tbsp neutral oil (I use avocado oil)

1 yellow onion, minced

3 cloves garlic, minced or pressed

1.5 tsp cumin

1.5 tsp coriander

1 tsp paprika

1 tsp turmeric

1/2 tsp fennel seeds

salt and pepper to taste

1 lb spicy chicken or turkey sausage (spicy Italian sausage, chorizo, anything really works here), sliced or loose in chunks

2 bell peppers, cut into square pieces

3 zucchini, cut into half or quarter slices

2 c cherry tomatoes, halved

4 c chicken broth

1/2 c red lentils

1/2 c green lentils

1/4 tsp cayenne (may not need, depends on how spicy the sausage is)

Optional toppings:

Plain yogurt

Pickled red onions

Fresh mint

Directions

1. Heat up oil in a large pot.

2. Cook onions until translucent (~5 min).

3. Add garlic and cook another 1-2 min until fragrant.

4. Add spices and cook another 1-2 min until fragrant.

5. Add sausage and cook ~ 5 min until browned.

6. Add vegetables (zucchini, peppers, tomatoes) and cook for ~5 min until they begin to soften.

7. Add broth and lentils and cook covered for ~30 mins, until red lentils dissolve. Add more water as necessary for the consistency you desire.

8. Add cayenne to taste (adjust based on the spiciness of your sausage).

9. Serve and top with a dollop of yogurt, pickled red onion slices, and fresh mint.