15 October 2016
Squash and Lentil Soup Over Feta Cheese
Feta cheese is usually crumbled on top of my soup. Pouring the soup over the feta cheese is better when the hot soup warms up the cheese flavor!
I make my own easy squash soup updated in a 2 quart sauce pan.
One package of frozen squash until all melted; add 1 chopped large onion sauteed in olive oil; add a cup of water or less, two shakes of tarragon, few shakes of garlic powder, one shake of sage, and add a half cup of lentils. Simmer on very low until the lentils are cooked. Caution...squash does like to bubble.
I like my lentils al dente, just enough crunch for texture.
Adjust the soup to your tastes
Options: Black beans instead of lentils, fresh herbs, kale or baby spinach, and homemade croutons.
One of these days I'm going to add over the feta cheese a baked apple in the center, and then pour the hot soup over that.