Squash & Lentil Soup

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We had to make this soup for day two of our cleanse and it was SO easy & delicious.. I was dreading it all day and was surprised how much I enjoyed it.. I've never cooked with lentils before and was leery on not pureeing the entire soup but it tasted fab, sort of like glorified tomato soup. Here is the recipe:

Ingredients:
5 cups vegetable broth (low sodium)
2 cups butternut squash, peeled, seeded & chopped
1 cup onion
1 cup lentils
1 can (14.5 oz.) tomatoes, diced (no salt added)
1 carrot, chopped
1 stalk celery, chopped
1/2 whole lemon, juice only
1 tsp. curry powder
1 clove garlic, minced
1 bay leaf

Directions:
Pour vegetable broth into large pot. Add the remaining ingredients and bring to a boil. Lower, heat to simmer and cook covered for 45 minutes or until vegetables are soft. Add water as needed to thin. Freeze leftovers for future use.

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