Simple traditional lentil soup with the added sweetness of roasted butternut squash.
Makes 20 servings (1 cup each)
INGREDIENTS:
1-1/2 cups dry brown lentil
6 cups vegetable or chicken broth
2 yellow onions, sliced thin
3 carrots, peeled and chopped
2 celery stalks, chopped
1/2 head of cabbage, sliced in 1/2" strips
3 teaspoons fresh minced garlic
2 Bay leaves
1-15 oz can tomato sauce
1/4 cup olive oil
1 Tablespoon red wine vinegar
1/2 teaspoon cumin
1 teaspoon salt (I use Himalayan)
1/4 teaspoon pepper
4 cups roasted butternut squash
DIRECTIONS:
Add lentils and 3 cups water to large pot. Bring to a boil. Boil for 2-3 minutes. Remove from heat. Drain water.
Add broth, onions, carrots, celery, cabbage, garlic, and bay leaves. Bring to a boil and reduce heat to low. Simmer for 30 minutes or until lentils and vegetables are tender.
While soup is simmering roast butternut squash.
Remove from heat. Add tomato sauce, olive oil, vinegar, cumin, salt, and pepper.
Add butternut squash and serve.
Nutrition Information: 85 calories, 2.8g fat, 15g carb, 5.2g protein