Recipe of the Week: Squash and Lentil Soup
Nothing is more comforting on a cold day than a big bowl of soup. This nourishing soup is rich in antioxidants, vitamin A - which is anti-aging and healthy to the skin - and plant-based protein. It’s simple, filling, and delicious!
¼ cup water or vegetable stock for saute
1 medium yellow onion chopped
1 butternut squash, cubed (8 cups)
1 ½ cup red lentils
2 teaspoons dried sage
1 teaspoon cumin
7 cups vegetable broth
Salt and pepper to taste
In a large pot, start sautéing the onions for about 5 minutes on medium to high heat. Add sage , cumin, and squash cooking for a few minutes. Add lentils, broth, salt and pepper. Bring it to a boil then cover and reduce the heat to a simmer for about 30 minutes until squash and lentils are soft. Then you can puree your soup using a food processor or blender. Top with pumpkin seeds for a crunch.
Enjoy this dish throughout winter. Even my picky boyfriend was a fan!