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!

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