Lentil Squash Soup

This soup turned out to be a delicious combination of items I had on stock in my kitchen.  It has everything a good hearty soup should have…great taste and good texture.  It is also very pretty.



1 large onion, diced

1 ½ cups shredded carrot

3 celery stalks, finely diced

1 small acorn squashed, cooked and pureed

1 potato cubed

4 T. tomato paste

½ t. dried thyme

½ t. dried tarragon

¼ t. dried dill

2 T. red wine vinegar

2 T. Dijon mustard

1 bay leaf

2 t. sea salt

1 t. black pepper

1 t. honey

1 ½ cups red lentils

1 14.5 oz. can fire roasted tomatoes

5 cloves garlic, minced

2 boxes of Emeril’s vegetarian stock

2 cups water




In large stock pot, on medium high heat sauté the onion, carrot, celery until soft with a small amount of water (¼ cup would be good.)  Next add the potato, lentils, 3 cloves of garlic and tomato paste and stir well.  Continue adding dried spices, red wine vinegar, Dijon mustard, fire roasted tomatoes and honey followed by remaining liquid ingredients.  Add remaining cloves of garlic and squash then bring to boil.  Cover and turn to low and cook for 1 ½ - 2 hours until lentils and potatoes are done.  Serve with green salad and European bread.