Butternut Squash Lentil Soup
Yum, Yum! Get the kiddos to help chop!
Servings
Prep Time
5
people
10
minutes
Cook Time
20
minutes
Servings
Prep Time
5
people
10
minutes
Cook Time
20
minutes
Ingredients
2
tbsp
extra virgin olive oil
1
onion
diced
3
cloves
garlic
crushed
2
stalks
celery
diced
4
tbsp
curry powder
8
cups
chicken or vegetable broth
1
14.5 ounce can
fire-roasted crushed tomatoes
2
cups
butternut squash
chopped
3
carrots
sliced
2 1/2
cups
dry lentils
any color (I especially like red for this recipe)
Sea salt and pepper
to taste
Instructions
Heat the oil in a large pot and saute onions, garlic, and celery for about 3 minutes.
Add the remaining ingredients and bring the mixture to a boil.
Simmer for about 15 minutes. Be careful not to overcook; the vegetables should stay a little firm so they maintain more of their nutrients.
Add salt and pepper to taste. Leftovers are GREAT!!!
Recipe Notes
Optional Add-ins:
Fresh basil, sprinkled as a garnish
Red pepper flakes. For more spice, add to individual bowls.
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