Lentils and Squash Soup

lentil squash soup

Serves: 4 to 6

Organic Ingredients:

  • 1 yellow onion (chopped)
  • 3 cups cubed butternut squash
  • 1 celery stalk
  • 4 peeled carrots
  • 1 teaspoon ginger
  • 1 teaspoon minced garlic
  • salt and pepper (to taste)
  • 6 cups low-sodium vegetable broth
  • 2 Tablespoons Garden of Life Coconut Oil
  • 1 cup red lentils (soaked overnight and rinsed)

Directions:

  1. Chop carrots and onion.
  2. Heat your pot very hot and toss in coconut oil, onions and a few dashes of salt. Cook onions for a few minutes until they are translucent.
  3. Add the ginger, garlic, carrot and celery.
  4. Sauté for a minute or two and then add the lentils, squash and the stock.
  5. Cover the pot with a lid and let simmer for approximately 1 to 1½ hours, or until the soup is of a thick consistency and the vegetables are soft.

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