An underused vegetable that originates in Mexico is the chayote known as centinaria here on the island. It is so versatile, It is like a chameleon as it can change its flavor and appearance to fit into nearly every dish. I wonder why it is a back seat vegetable, it deserve a popemobile!
This soup is delicious, great texture and you will need:
100g orange lentils
1 Chayote/Centinaria (peeled and grated)
1 giant clove garlic or 3 small (grated)
4 spoons fresh mint chopped (keep 2 for garnish)
1/4 teaspoon dried mint
Salt and Pepper to season if preferred
2 Liters water
Place the garlic and onion in a pot of water on moderate heat with the lentils. Add the grated chayote and half of the mint. Bring to a boil. Lower the heat and leave to simmer for 35 minutes. Season if require. Turn off heat and allow to cool.
Use a hand blender, Do not overblend as one of the good things about this soup is the difference in textures. Pulse the hand blender a few times. Stir and add the rest of the chopped up mint.
Reheat to serve. Garnish with mint and some grated hard cheese (I use local gbejna).