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”
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