Turkey is expected to be the star of the "day-after" soup. For sure, one meal on the day after Thanks-giving should include yummy leftovers, allowing us to relive the tastes of our Thanksgiving feast.
But. . . another meal can be something easy, soothing, and warm: soup with red lentils and winter squash, blended into a smooth-textured bowl of coziness. Come to think of it, this soup doesn't have to be eaten just the day after Thanksgiving. It can be enjoyed the day after anything.
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1 large carrot, finely chopped
1 large celery stalk, finely chopped
1 garlic clove, minced
1 1/4 cups red lentils
6 cups water
2 tablespoons Better than Bouillon, any flavor
1 3/4 cups cooked fresh winter squash or 1 (15-ounce) can pumpkin
1/4 teaspoon freshly ground black pepper
1/2 cup canned fried onion pieces (I used Trader Joe's)
Heat olive oil in large pot over medium heat. Add onion, carrot, celery, and garlic, and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Stir in lentils, water, and Better than Bouillon. Bring to a boil, reduce heat, and simmer 20 to 30 minutes until lentils are soft.
Pour soup into blender container along with squash and pepper, blending in batches if necessary. If soup is too thick, add water. Taste and see if salt is needed. Pour into bowls and sprinkle each with one tablespoon onion pieces. Makes 8 (1-cup) servings, 3 points plus for Weight Watchers or 182 calories each.