I LOVE Rebecca Katz.  Ever since I “met” her cooking (and her!) at Food as Medicine in 2010, I’ve followed her blog, read and bought her cookbooks and tried to cook “more like Rebecca”.  She is a culinary rock star, and so I am sharing her new fall soup.  I happened to have everything it called for:  green lentils, a new organic delicata squash, and kale.  (full disclosure:  someone at my house claims to HATE kale, but when I call it greens, sliver it cooked in soup, it gets eaten!  LOL).  I also LOVE the spice combinations in this, they feel a bit Moroccan to me! Read her post here:  Rebecca’s Cozy Lentil Soup with Squash PRINT the recipe here. MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 35 minutes Rebecca states:  “Silicon Valley has promised us that, someday, little nanobots will act like tiny microprocessors in our brains, helping to make us smarter. I say, Why wait? We already have a teensy food that does that. It’s the lentil, the vegetable …