My first indication that food was something other than what I put in my mouth came when I was just a kid, about twelve years old. At that time I had no idea how much I would fall in love with cooking. My mom, an avid cook, was determined to teach me the basics early in life. Honestly I think she did it for selfish reasons. She wanted someone else to make dinner every once in a while. Her plan worked. Shortly thereafter I was cooking all the time and even though I didn’t enjoy it as much as I do now I am forever grateful to my mom.
Soup was the first thing I ever made.
I still remember my mom’s voice over my shoulder instructing me to chop vegetables into equal pieces and tuck my fingers to avoid cutting one off.
That day I began to understand food. That day I learned to taste it. That day I started to appreciate the variety of flavors and textures that came along.
My mom’s persistence to feed us a variety of flavors is the reason why I love all cuisines, fearlessly try new foods and appreciate spices and herbs.
I hope you enjoy these lentils as much as Hubby and I did.
I started decorating outside the house this weekend. Fall always gives me the warm and fuzzies. 
- 3 cups chicken stock
- ¾ cup red lentils
- 1 cup finely chopped kale
- ½ butternut squash, cut into small cubes & roasted
- ½ 15 oz can crushed tomatoes
- ¼ cup frozen lima beans (or frozen green peas)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp crushed red pepper flakes
- 1 tbsp curry powder
- ½ tbs garam masala
- 1 tbsp fresh cilantro, chopped
- salt
- juice of ½ lime
- Preheat oven to 425 degrees. Toss squash with olive oil and salt. Roast about 25 minutes, until soft and lightly browned.
- Heat olive oil in a Dutch oven (or heavy soup pot). Over medium heat saute onion and garlic about 5 minutes.
- Stir in red pepper flakes, curry powder and garam masala. Add broth, crushed tomatoes and the lentils, bring to a boil, reduce to simmer and cook for about 10 minutes.
- Stir in lima beans, kale, cilantro, lime and butternut squash. Check for salt. Cook additional 10 minutes.
6 Comments
Trackbacks/Pingbacks
- Butternut Squash Lentil Stew | 3CityGirlsNYC - […] For full recipe follow Kathy at Food Thyme Wine […]
kathy_foodwinethyme
I seriously cannot wait to try this!! This is the perfect fall soup
.
Hannah @ CleanEatingVeggieGirl recently posted..Guacamole Egg Salad
I know you will like it. It’s yummy.
Yum! I love lentils. This looks so healthy and tasty. Bring on the fall recipes!!
Sarah @ Making Thyme for Health recently posted..Black Eyed Pea Dip
I’m with you – bring on the fall recipes.
I love butternut squash; I can’t wait to try your recipe. My mom was the one who taught me the basics of cooking, too, but I never got to appreciate her effort until I went to college and moved out. Just thinking about it makes me miss her cooking.
Joshua Hampton (Cooking Classes San Diego) recently posted..Top 10 San Diego Seafood Restaurants
I wish I could eat my mom’s cooking a lot more.