Chayote Squash and Wild Rice with Lentils and Quinoa Soup

Chewy wild rice along with quinoa add texture to this thick stew-like soup, with the lentils adding body, and chayote squash giving it the slightly unorthodox edge.

I grew up eating chayote squash on a regular basis, usually in lentils-based koottu, or as coconut-based molagoottal. I like its pear-like crispness and mild bland flavor that lends itself well to be incorporated into any dish.

Add in favorite herbs from the garden as a bouquet-garni, some garlic, and some cayenne pepper and the stew comes together quite easily.

For a quicker weeknight meal, I pressure cook the wild rice and lentils in vegetable stock. Then, add in the veggies and seasoning, allow to simmer gently, and serve warm.

Kids were unimpressed by the color of the soup, they would have preferred it not so tan and brown, but, they scooped spoonfuls and enjoyed ti anyway.