Dinner for 6
Lentil Squash Soup
$10.40for 440 minServes 6
Lentils and butternut squash simmer with aromatics while parsley, scallions, capers, and vinegar make a bright salsa verde.
Photo: holajalapeno.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Leeks and shallots$3.49/lb typical | 0.45 lb | $1.64Typical price |
| Celery$2.29 each typical | 0.25 | $0.43Typical price |
| Garlic$0.75 each typical | 0.25 | $0.15Typical price |
| Winter squash (butternut, spaghetti)$1.29/lb typical | 1.5 lb | $1.94Typical price |
 | Dried beans and lentils$0.11/oz typical | 16 oz | $1.76Typical price |
 | Broth or stock$0.07/oz typical | 50 oz | $3.49Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | 2 | $2.98Typical price |
| Green onions$1.19 each typical | 0.5 | $0.68Typical price |
 | Capers, kimchi, sauerkraut, pickled things$0.45/oz typical | a little | $0.09Typical price |
| Total for the servings shown | $15.60 | ||
Pantry staples you likely have
Olive and cooking oilDried herbs, spices and seasoning blendsWine, beer and spirits
Not included in the cost.
Swaps
- Swap Dried beans and lentils for Canned beansabout $0.02/oz less at typical prices
- 40 minstart to table
- Mediumdifficulty
- 6servings as written
- $$typical cost tier
AmericanDairy-freeBudgetFamilyLunchesDinnersCold-weather comfortFallWinter
$2.60 per serving$10.40 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1/4 cup olive oil
- 1 leek
- 2 shallots
- 2 stalks celery
- 2 cloves garlic
- 1 small butternut squash
- 1 lb lentils
- 1 bay leaf
- 6 cups chicken stock or broth
- 2 bunches parsley
- 4 scallions
- 2 tsp capers
- 3 tbsp orange muscat or champagne vinegar
- 1/4 tsp chile flakes
- 1/4 cup olive oil
Steps
- Rinse the lentils, trim and chop the leek, shallots, celery, garlic, squash, parsley, and scallions for 10 minutes.
- Heat 1/4 cup olive oil in a large pot over medium heat and cook the leek, shallots, and celery for 6 minutes.
- Add the garlic, squash, lentils, bay leaf, broth, salt, and pepper, then simmer uncovered for 24 minutes.
- Stir the parsley, scallions, capers, vinegar, chile flakes, remaining olive oil, salt, and pepper together while the soup simmers.
- Remove the bay leaf and spoon the salsa verde over the finished soup.
Main ingredient on sale this week? See what to make with dried beans and lentils on sale.
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