Recipe of the Week: Lentil and Winter Squash Soup From the kitchen of Adina, @schanerfarmstand, using fresh, seasonal produce from our Santa Monica Farmers Market vendors! Ingredients: -2 large onions, chopped -2 tsp olive oil -3-4 cloves garlic, minced -2 carrots, peeled & chopped -1 1⁄2 lb (about 2 cups) Tahitian, Kabocha, butternut or other winter squash, chopped in edible chunks* (peel if skin in inedible but many are) -8 cups water -1 cup red lentils, picked over, rinsed & drained -1/3 cup basmati rice, rinsed & drained -1⁄2 cup fine dry noodles -1 tsp dried basil -1⁄2 tsp dried thyme -salt & pepper, to taste In a large pot, sauté onions in oil on medium heat until golden—about 6-8 minutes. If necessary, add a little water to prevent onions from sticking or burning. Add garlic, carrots, and squash and cook 2-3 minutes longer, stirring occasionally. Add water and lentils. Bring to a boil. Reduce heat and simmer partially covered for 50-60 minutes, until the lentils are tender/dissolved. Add rice to soup, cover, and simmer for 10 minutes. Add noodles, basil, and thyme. Simmer covered 10 minutes longer. Season with salt and pepper. If the soup gets too thick, add a little water. *Adina likes to roast the squash first, to soften it and bring out the rich flavor. Wrap in foil and roast it whole at 350°F for about an hour, until soft enough to cut but not mushy. Qr code Yield: 10 hearty servings. *Note: this soup freezes and reheats well. *