Tuesday, March 8, 2011
Lentil Stew with Winter Squash
When I am miserably bored I like to search for recipes. So most of the time, I have a ton of tabs open on my browser, and usually they stay there for weeks and I end up making none of them. Recently a friend was here for dinner and she can't eat any fat, which you would think is impossible in my house, but as I was flipping through my open recipe tabs, I noticed that one of the NY Times Recipes for Health that I had open, Lentil Stew with Pumpkin, had the nutrition information, and zero grams of fat. I had pretty much all the ingredients, so I made it for dinner and sent her home with the leftovers. (I also made her some very low-fat brownies. Delicious.)
The soup was pretty tasty. I personally do not prefer the texture of lentils and split peas, but they happened to taste good, which made up for it. I didn't eat a lot, though. The spices and aromatics added some good flavors to the soup. I used what I think is ambercup squash - that was pretty good too. According to Ken, this is a regular lentil soup. But I thought it was pretty good, and I hope my friend enjoys the leftovers!