Spicy Lentil Soup

Spicy Lentil Soup Served in an Acorn Squash

Soup:

2 Cups Lentils

1 Onion

2 Garlic Cloves

2 Tablespoons Oil

1 Tablespoon Chili Powder

8 Cups Vegetable Stock

4 Tablespoons Tomato Paste

4 Celery Sticks

Salt and Pepper

Wash Lentils and cover with cold water to soak while preparing rest of ingredients. Peel onions and chop finely. Crush, peel and chop garlic. Heat oil in large pot and saute onions and garlic for 5 minutes. Add chili powder and curry powder and cook until fragrant. Add stock and tomato paste to pot. Drain lentils and add to pot. Bring to a boil, cover and simmer for 45 minutes or until lentils are tender. Wash and slice celery finely. Stir through soup. Season with salt and pepper.

Acorn Squash (Optional):

Before preparing soup, preheat oven to 400. Cut small acorn squash in half. slice diagonals in squash and sprinkle with salt, pepper and olive oil. Roast in over for 30 minutes. (prepare enough halves for number of people eating. You can remove skin or leave it in tact. If leaving in tact its a good idea to loosen squash from skin with knife or fork.