French Lentil Soup with Rosemary and Autumn Squash

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Soups Vegetable Main Course

Prep Time

Prep Notes

1 1/2 cup dried French Lentils sorted and soaked for 12 to 24hours in 4 cups of water.

French Lentils are not peeled like other lentils so they should be soaked.

If you forgot you could increase the cooking time 45 minutes to 1 hour.

Cooking Time

Yields

4 to 6

Ingredients

1 1/2 cups of French lentils

6 bay leaves

2 inch piece of kombu

7 cups of filtered water

3 tablespoons extra virigin olive oil

1 large onion diced

8 garlic cloves

4 tablespoon fresh rosesmaryry minced

4 1/2 cups autumn squash cut into 1/4 inch cubes

2 tablespoon balsamic vinegar

sea salt and fresh ground pepper

Notes

Drain and rinsed lentils, place the in a large heavey bottom pot with kombu, bay leaves ans water. Bring to a boil over high heat. Scoop off any foam that rises to the surface.

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