Yellow Mellow Monday (Yellow Mellow Summer Squash Soup)

I don’t know how you feel about eating soup every week, but I like it. No, I love it! That song just popped into my head. How does it go? “I don’t care! I love it!”

I can eat soup for breakfast, lunch and dinner and throughout the entire year, including summer.

There is something comforting about having a bowl of soup. For me, eating soup is like getting a hug from my mom or my brother. They live in a land, far, far away, also known as Poland.

If you are having a rough day, and need a hug, try making Yellow Mellow Summer Squash Soup.  

Cheers!

Yellow Mellow Summer Squash Soup

Yellow Mellow Summer Squash Soup

Ingredients

2 medium yellow squashes, shredded (green squash works too)

2 carrots, peeled and chopped

1 onion, chopped

6 garlic cloves, minced (I like garlic! Use less if you don’t)

½ cup red lentils

½ cup brown rice (use whatever grain you have on hand or skip it all together)

2 tablespoons of fresh squeezed lemon juice

6 cups vegetable broth/water

1 tablespoon of olive oil (optional)

1 teaspoon cumin

1 teaspoon smoked paprika (Use regular paprika if you can’t find smoked paprika)

1 teaspoon sea salt/regular salt or to taste

1 teaspoon dried thyme

½ teaspoon turmeric for color/health benefits (optional)

Freshly ground black pepper to taste

Directions

Preheat a 4-quart pot over medium heat. Sauté onion in the oil for 5 to 7 minutes. (You can use ¼ cup of water instead of oil to sauté the veggies).

Add garlic, carrots, squash and all the spices and sauté for 5 more minutes (Add a tablespoon of water if the veggies stick to the pot). Add rice, red lentils and veggie broth (or water) and bring to a boil.

Once boiling, lower the heat to simmer and cook for about 45 minutes depending on the rice/grain you are using. Stir occasionally to prevent from burning. Turn off the heat, and add lemon juice. Serve with your favorite bread and garnish with parsley.