Lentil Squash Soup
500 gram red lentils
1-2 kg squash, orange, big variety
1 red pepper
2 teaspoon olive oil
Rinse lentils well, cover with water, season with vegetable broth and put on stove. Let simmer about 20 minutes or until lentils are soft, maybe even soggy.
In the meantime chop onion and red pepper. Fry in small amount of olive oil.
Peel squash and cut into cubes of about 4cm or so. Put into the pot with the onion and red pepper.
Usually the squash has enough water in it. Close lid well and wait for awhile before you stir for the first time. If you don't smell anything burning, everything is o.k. Otherwise add some water.
By the way, it does not hurt if the squash gets somewhat browned.
After about an hour or so, the squash should be soft.
Mix with lentils and blend everything. If the result is too thick, add water.
Season with garlic, vegetable stock, cheyenne pepper, salt to taste.
Sometimes the squash is rather sweet. In such cases I add the juice of one lemon.
The resulting soup is excellent to bestored in the freezer.
My boyfriend is crazy about it, he can eat it even on hot summer days at 40 degrees celsius!