easy red lentil soup and fried squash

This took me about 30 minutes and is amazing! It is also vegan *normally coat the squash in egg* I made this in small quantities just for myself. I'm sure it doubles and quadruples easily.

you need:
1 yellow squash, sliced
half a red bell pepper, sliced lengthwise
half a medium onion, diced
2-3 okra, sliced
3/4 cup red lentils (tiny and fast cooking!)
2 cups vegetable broth (I normally use imagine)
1 1/2 cups water
aprox. 1/4 cup each whole wheat flour and bread crumbs
2 TB each lemon juice, oil, water
2-4 TB canola oil
1 TB olive oil
sea salt, pepper, rosemary, sage, garlic, basil, dill



heat olive oil over medium heat in a pot, add onion. cook till onion is translucent, add okra and small pieces of squash from neck, sautee 2-3 minutes. add lentils, vegetable broth, water, salt, pepper, garlic, rosemary and sage and allow to boil over medium heat, then reduce to simmer.

heat canola oil over medium-high in a skillet. combine flour and crumbs along with salt, pepper, garlic and basil. I like to use produce bags. whisk the lemon juice, oil and water and dip the sliced squash in the mixture. drop the squash into the bag and shake, making sure each piece is coated individualy. fry in canola oil about 2 minutes on each side, turn heat down if it starts to smoke. remove from oil and drian on paper towels. sprinkle with sea salt and dill. add red bell peppers to the oil and sautee for 2-3 minutes.

once the lentils are cooked, your soup is ready. spoon into your bowl and top with red bell pepper. serve squash on the side.

this will feed one hungry person or makes a good lunch for two.