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Squash and Lentil Soup

On a cold night, nothing sounds better than a warm pot of soup.  Its been a while since I’ve done anything with lentils.  A friend recently unload their collection on us and I had to find something to do with them all. I experimented with some ingredients in my pantry and fridge and came out with a winner.  Here it is:

Squash and Lentil Soup


  • 2 Tbsp olive oil
  • 1/2 a butternut squash, peeled and cubed (about 3 cups)
  • 4 stalks of celery chopped
  • 6 cups chicken stock
  • 1 can of low fat coconut milk
  • 1Tbsp green curry paste
  • 1 lemon grass stalk
  • 2 raw chicken breasts
  • 1 cup of yellow or green lentils
  • 1/2 cup quinoa


Heat oil in a soup pot over medium-high heat.  Sauté celery and squash until soft and browned.  Add chicken stalk, coconut milk and curry.  Keep at a soft boil.  Using a mallet or by smashing against the edge of your counter, smash the lemon grass stalk (be sure to keep it in one big stalk so its easy to remove.)  Remove the outside peel and add to the soup.  Add raw chicken, and lentils.  Cook chicken for 10 minutes if raw, or 20 minutes if added frozen.  Remove chicken once cooked and set aside to cool, also remove the lemon grass.  When cool enough to touch, dice or shred.  Continue cooking for an additional 40 minutes at a simmer.  During the last 15 minutes, add in the quinoa and the chicken.


About Katie Matheny

I am a teacher by day, and a wanna-be chef by night. I teach art and Spanish at a small school in Salem, Oregon to a fantastic group of soon-to-be world changers. I've loved cooking since I was a kid, and day dreamed while reading Betty Crocker's giant cookbooks. They were my picture books! I also work with a local non-profit that is doing some amazing things in Haiti. I have an amazing husband who I love to pieces. I love and serve Jesus, my King, and am striving to be a better example of who He is in myself. This is my life, in a few short words every-so-often. I hope you enjoy.

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