Butternut Squash and Red Lentil Soup Recipe

Ingredients

1 teaspoon of coconut or olive oil
1 medium chopped onion
1 cup chopped carrots
2 cloves garlic, minced
1 cup of dry red lentils (washed and picked through for stones)
1½ cups of chopped butternut squash
6 cups of low sodium vegetable broth, divided 4 cups and 2 cups
2 teaspoons fresh thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fresh ground pepper
1 pinch of cayenne pepper
Sea salt, to taste

Nutritional Info

Serving Size: 4
Calories: 141
Carbs: 27 g
Fat: 2 g
Protein: 7 g
Sodium: 251 mg
Sugar: 8 g

Directions

Heat oil in a large soup pot. Add onion, carrots and garlic and sauté for 5-7 minutes or until the onions are tender.

Add lentils, squash and 4 cups of the broth to the pot. Add the seasonings. Bring to a boil, then turn down to low and let the soup simmer for about 30 minutes.

Add the extra 2 cups of broth, heat for 5 more minutes and serve.

Kindly Submitted by “Eating Bird Food”