Vegetable Lentil Soup

• 2 tablespoons olive oil
• 1 medium yellow squash, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1/4 teaspoon curry powder
• 1/2 cup lentils, picked over and rinsed
• 3 cups water
• 1 1/2 cups chicken broth
• 1 cup packed escarole or spinach leaves, washed well, spun dry, and chopped
• 2 plum tomatoes, peeled and chopped
• 1/4 cup chopped fresh parsley leaves
• 1 teaspoon red-wine vinegar
• freshly ground black pepper

1. In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute squash, stirring occasionally, until golden.
2. Transfer squash to a bowl.
3. Add remaining tablespoon oil to pan and cook onion, stirring occasionally, until just tender.
4. Reduce heat to moderate.
5. Stir in garlic and curry powder and cook, stirring, 1 minute.
6. Add lentils, water, and broth and simmer 20 minutes, or until lentils are tender.
7. Add squash and remaining ingredients except pepper and simmer 3 minutes.
8. Season soup with salt and freshly ground black pepper.

olive oil, yellow squash, onion, garlic, curry powder, lentils, water, chicken broth, well, tomatoes, parsley, redwine vinegar, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/vegetable-lentil-soup-10689 (may not work)