Lentil & Butternut squash Soup
Ingredients
- 1 medium to large onion, diced
- 4-5 cloves of garlic, minced
- 3 carrots, peeled and sliced
- 1 - 10 0z package frozen butter nut squash (cubed)
- 1 cup uncooked (brown or green) lentils (rinse well)
- 1/2 cup uncooked rice
- 8 cups vegetable broth
- 1 small jar or can of tomato paste
- 2 bay leaves
- 1/2 teaspoon each marjoram, turmeric, thyme, oregano
- salt and pepper to taste
Instructions
Add onion to a hot stock pot, stir til translucent. Add garlic and carrots, stir a few minutes. Let your frozen squash sit out to defrost, or you can use fresh squash. Add the broth, all herbs and turmeric, and lentils and cook over medium heat until the lentils are done (about 20-25 minutes) Cook the rice separately. If you are using fresh squash, add it to the broth with the lentils. When lentils are tender, add tomato paste, squash, and rice. Simmer for about 10-`15 minutes. Remove the bay leaves. Makes about 8 servings.
This is a delicious and hearty soup that is great for dinner and leftovers for lunch! Butternut squash packs a lot of vitamins, minerals, fiber, and antioxidants. Lentils are in the legume family and are made up of around 25% protein, as well as B vitamins, magnesium, zinc, and potassium.
Tip: No oil is needed when sauteing your onions as they make their own moisture. Stir frequently to prevent sticking. Adding oil adds additional fat.
Note: If you are on the Wellness Forum Health way of eating, use half the lentils add some organic ground beef to this recipe for one of your animal protein days!
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