Take advantage of the fresh vegetables available this season and make this delicious, healthy, and nutritious Butternut Squash with Lentils soup. Garnish with fresh cilantro and enjoy!
Ingredients:
4 cups vegetable broth
4 cups water
1 pound butternut squash; peeled and chopped finely
2 teaspoons olive oil
1 medium onion
1 large clove garlic
2 medium carrots
2 medium size celery sticks
3 teaspoons curry powder
1 cup frozen peas
1 can (15 ounces ) brown lentils
1/4 cup lemon juice
1/2 cup fresh cilantro
Place vegetable broth, water, and squash in a large sauce pan. Bring to a boil, reduce the heat, cover and simmer for 10 minutes.
In the mean time chop all the vegetables into small pieces.
Heat oil in a medium saucepan, (medium to high heat).
Add and cook; onion, garlic, carrots, celery until soft.
Add curry powder and stir until mixed well together.
Next, add the vegetables to the squash mixture. Add peas, lentils, lemon juice, and cook/simmer for 10 minutes.
Serve the soup sprinkled with cilantro or with your favorite garlic bread.
Enjoy!