2 tablespoons olive oil 2-3 oz prosciutto large pinch of dried sage leaves
1 medium onion, chopped 2 medium carrots, chopped 1 cup lentils, well rinsed 4 cups broth
juice of one orange
salt and pepper to taste
1. Roast the acorn squash: microwave the squash on high for 2 minutes so that it is easier to cut in half. Once it has cooled for a bit, cut it in half and scoop out the seeds and stringy parts. Place the two halves flesh-side down in a baking dish and roast at 400 for about 20 minutes until soft and starting to caramelize.
2. Saute onion, sage, and prosciutto in olive oil in a heavy pot over medium-high heat until onions are translucent and prosciutto begins to brown. Add carrots and continue cooking until soft, about 5 more minutes. Add lentils and stir to coat in the oil. Add broth and let cook over medium-low heat until lentils are tender, about 45 minutes.
3. Stir in juice of orange and cook 5 more minutes.
Serve in warm soup bowls with nice crusty bread and cheese, and poached pears for dessert. A good tempranillo would be a nice wine choice.
This was my first entry into the Royal Foodie Joust. Check out all of the wonderful recipes there!
A zaguán is the entryway into a house. In typical Andalusian houses, the zaguán is a smallish, dark passage inside the doorway that leads in turn to the larger, light-filled interior patio. In Seville, in the heat of summer, zaguán doors are left open so that passersby can take refuge from the sun and heat for a moment before continuing on their way.
We live in the Sunset district of San Francisco, where the fog wins out over the sun most days, and the search for refuge from the heat is a distant memory. Even so, we would like to share our home with you and our stories of growing up in Seville and growing up in San Francisco.