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SQUASH SOUP WITH LENTILS
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| Ingredients: | |
| 2 large | sweet onions, chopped |
| 4 | garlic cloves, chopped |
| 2 lbs | butternut squash or pumpkin, seeded and cut into cubes (about 2 inches in diameter) |
| 1.5 cups | red or yellow lentils |
| 7 cups | veggie stock or purified water |
| Spices: | |
| 2 tbsps | ground cumin |
| 1 tsp | cinnamon |
| 1/2 tsp | freshly grated nutmeg |
| 1/2 inch | fresh ginger root, grated |
| 1/4 tsp | ground coriander |
| Toppings: | |
| Black pepper, freshly ground | |
| Olive oil | |
| Scallions, chopped | |
Diced parsley or cilantro
Red chili oil (if you like it spicy)
Directions:
Add onions, garlic, cumin, cinnamon, ginger, coriander together in a saute pan and saute for 2 minutes.
Then add the lentils and veggie stock or water, along with everything else into a large stock pot and cook on medium to low for 60 minutes.
Blend with immersion blender or put into a regular blender after the soup is a bit cooler.
Serve with suggested toppings and enjoy!
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