LENTIL SOUP WITH SPARE RIBS STRIP AND ROASTED BUTTERNUT SQUASH SEEDS

LENTIL SOUP WITH SPARE RIBS STRIP AND ROASTED

BUTTERNUT SQUASH SEEDS

PORTIONS: 4

INGREDIENTS

8 oz. / 227g dried lentils

2 tbsp. olive oil

15 oz. / 425g spare ribs strip, cut individually

4 garlic cloves, chopped

1 medium size onion, diced

¾ cup diced carrots

1/3 cup yellow pepper, diced

1½ cups butternut squash, diced

1 tsp. fresh thyme leaves

1 tbsp. fresh oregano leaves

1 tbsp. parsley, chopped

¼ tsp. ground cumin

1⅓ qt  / 1¼ l. of chicken broth or water with a chicken bouillon without MSG.

1½ tsp. salt

1 bay leaf

¼ tsp. ground pepper

 2 cups plum tomatoes, diced

2½ cups cabbage, diced small

Method

Place the butternut squash seeds in a baking pan. Spray with olive oil and sprinkle with salt. Roast the seeds at 400°F / 204°C until golden brown, for about 10 minutes.

Check the lentils for small stones or any foreign particles.

Heat the oil in a large pot and brown the ribs on both sides.

Add and slightly brown garlic with onions together.

Add carrots, celery, yellow pepper, butternut squash, thyme leaves, oregano, parsley, cumin and let sweat the vegetables trying to brown them a bit.

Incorporate chicken broth or water with chicken bouillon, salt, bay leaf, pepper and bring it to a boil. Lower the heat and let the ribs to cook for about 30 minutes.

Add lentils, tomatoes, cabbage, bring it to a boil again and keep cooking at moderate heat for about another 30 minutes or until lentils are soft.

Serve the soup with the ribs and roasted seeds on top.