• Cuisine: Central/South American
• Course: Soup
• Features: Gluten-Free, Holiday (Easter)

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh oregano (or 1 teaspoon dried)
• 1 teaspoon ground cumin
• 1 bay leaf
• 6 cups chicken or vegetable broth
• 1 cup unsweetened coconut milk, preferably light
• 1/2 cup lentils (any kind), rinsed
• 1/4 cup uncooked basmati rice, rinsed
• 1 cup winter squash or pumpkin, peeled and cut into 1/2- to 3/4-inch cubes
• 1 cup lima beans
• 1 cup cooked hominy or uncooked sweet corn
• 1 1/2 cups cooked beans (pinto, navy or kidney beans)
• 2 tablespoons peanut butter (preferably unsweetened natural peanut butter)
• 8 ounces firm white fish, such as halibut, cut into 1/2-inch cubes
• 2 tablespoons finely chopped fresh cilantro

Directions:

In a large pot over medium-high heat, heat the oil. Add the onion and saute until soft and lightly browned, about 5 minutes. Add the garlic, oregano, cumin and bay leaf and cook, stirring, for 1 minute. Do not allow the garlic to brown.

Add the broth and coconut milk and bring to a simmer. Add the lentils and rice and return to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for about 10 minutes. Add the squash and cook for 5 minutes. Add the lima beans and corn and cook for 3 minutes. Add the cooked beans and cook for 3 minutes.

Ladle about 1 cup of broth into a bowl and whisk in the peanut butter until smooth. Return this mixture to the pot and return to a simmer. The vegetables should be cooked through and the rice tender. Add the fish and simmer just until cooked through, about 2 minutes.

Ladle the soup into bowls, sprinkle with cilantro and serve immediately.

Recipe Source:

Recipe by Cheryl Forberg.

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