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