Lentil, Roasted Butternut, Black Eyed Peas & Beef Soup
Thursday night is usually a cooking marathon. We entertain six to eight people most weekends and spend much of the week thinking of menus, flavor combinations and dishes to share with our guests. Some of you will reading this opening line will be tired at the thought of a weekly dinner party. For us, it’s a way of life.
We welcome Shabbat (the sabbath) around the dinner table every Friday Night with friends and family. Many of my recipes and dishes are born late on a Thursday and this dish was no exception. We enjoyed this dish right away. This variation of the classic lentil soup has a wonderful texture thanks to the black eyes peas offer a wonderful texture. If you do want to serve this at your shabbat table or dinner party it reheats well.
The name may be a little long, but the dish was quick to make and certainly not much more complicated than my classic lentil soup. It was well worth the extra effort and was enjoyed by all around our table. Gather the following ingredients:
- 2lbs Butternut Squash*
- 1 1/3lb Beef Bones with Marrow
- 1 Cup Black Eyed Peas*
- 2 Cups Red Lentils*
- 1 Onions
- Marmite (South African Marmite bears a Kosher symbol)
- 6 Cups Water
- 2 Bay Leaves
- Olive Oil
* The foods are Weightwatchers Power Foods. This soup is very filling and just 4 points per cup.
Soak your black eyed peas and lentils in seperate bowls. If you are planning ahead and can do this overnight, excellent! If you’re cooking for tonight, don’t worry – soak them while you prepare the butternut squash.
Preheat the oven to 350 degrees. Dice your butternut squash, or buy a 2lb box of diced squash at Costco. Lay on a cookie sheet, make sure the pieces don’t overlap and drizzle with olive oil. Put them on the top shelf of the oven. Sprinkle the bones with black pepper and set on another cookie sheet. Put these in the oven too.
Dice an onions and brown it in the bottom of your favorite soup pot. As your onions start to brown, add cumin and paprika, start with a teaspoon of each. You can always add more once the soup is simmering if you’re prefer more of these flavors. Rinse the lentils and blacked eyed peas and add to your onions. When your butternut squash is golden brown, add this too followed by the beef bones.
Add your bay leaves, cover with six cups of water, stir in a teaspoon of marmite and bring to the boil, stirring occasionally so the soup doesn’t stick or burn.
Turn to a low heat and simmer for another thirty minutes to allow the lentils to absorb the water and thicken. Season with additional cumin, paprika, salt and pepper to taste, stirring as you add the seasoning.
Serve with fresh home made whole-wheat oat bread drizzled with garlic infused olive oil (both recipes with follow another day).