Mercy..this is most definitely my new favorite soup! This is a soup I will make time and time again, especially in the colder months. I found this recipe in a magazine called Canadian Living. It was a vegetarian recipe, which would be lovely, however, as I had a fresh pot of chicken stock on the go, that is what I used. Their recipe called for barley, which as a Celiac we must avoid like the plague, so I used green lentils. I love making new soup recipes....I could eat soup everyday and this one is supremely delicious and hearty!
6 cups homemade chicken broth
2 Tblsp. Extra Virgin Olive Oil
1 onion, roughly chopped
3 minced garlic cloves
1 large carrot, diced
1 large celery stalk, diced
1 1/2 tsp. Por Kwan Chili Paste (or use Thai Kitchen Red Curry Paste) (if using TKRCP add 1 Tblsp. freshly minced ginger)
1 cup chopped rutabaga
1 1/2 cups chopped butternut squash
just under 2/3 cup lentils
8 crimini mushrooms, sliced
2 cups fresh baby spinach
1/2 cup chopped fresh cilantro
juice of 1/2 a lime
salt and pepper to taste (I did not use pepper, as the Chili Paste is on the hot side)
Heat up a large dutch oven on medium heat with the EVOO. Add in the sliced mushrooms, sauteing until golden. Then add in the carrot, celery, onion and garlic. Turn the heat down to low, and saute about 8 minutes.
Season with salt and pepper, then add in the Chili paste, stirring to combine. Pour in the chicken stock, and add the chopped rutabaga and lentils. Bring to a simmer, and cook for 20 minutes.
Then add in the chopped butternut squash and cook for another 20 minutes. Add the spinach, cilantro and lime juice, cooking for 2 more minutes, until the spinach is wilted. Serve with good gluten free bread. (it tasted even better the next day! )