Inspired by today’s 101 Cookbooks blog entry in which Heidi described a rice and lentil soup, I spontaneously decided to try my own fall soup, but it turned into more of a stew, with glorious browns, greens, reds and oranges!
1 large onion, chopped
head of shallot, finely chopped
can of tomatoes (sliced in the can)
fresh tomatoes, chopped or whole (depending on size)
yellow split peas
short grain brown rice
winter squash, (acorn, butternut, delicata), peeled and cubed
I began, as she did, with slowly caramelizing some onions and shallots in olive oil in my 7-qt LeCreuset pot, with some herby spices, salt and pepper. Meanwhile I put on about 2-3 quarts of water with some Trader Joe concentrated chicken broth added for flavoring.
When onions were done, I added a large can of stewed whole tomatoes, breaking them up a little. I added the water, about a cup of yellow split peas, about 3/4 cup of French green lentils (washed and picked through), and half a cup of short grain brown rice. After about 15 minutes, I added some cubed peeled acorn squash and an unidentified winter squash from my garden. I also added the last of my sungold tomatoes.
I let it all simmer till the legumes were soft and split open, and the rice was full and plump. As it sits and simmers, this is definitely turning into a stew! Add more broth for a soup!
It is a warming and nourishing low-fat dish, to which you can add the flavorings of crumbled feta, hard boiled eggs, sliced French nicoise olives.