Butternut Squash and Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I seem to be making TONS of soup lately. This one is a heart-friendly recipe from the Heart and Stroke Foundation of Canada. Ingredients:
2 teaspoons olive oil |
1 cup onion, chopped |
2 garlic cloves, chopped |
1/2 cup carrot, sliced |
1/2 cup celery, sliced |
6 cups vegetable broth (use the low sodium kind) or 6 cups chicken broth (use the low sodium kind) |
3 cups butternut squash, peeled, seeded and chopped |
1 cup lentils (use the brown or green kind) |
2 medium tomatoes, chopped |
2 teaspoons lemon juice |
1 bay leaf |
Directions:
1. Heat oil in a large saucepan over medium low heat. Add onion and garlic and sauté until soft (about 8 minutes).
2. Add carrots, celery and squash and continue cooking for another 10 minutes.
3. Add all remaining ingredients to pan and bring to a boil. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour.
4. Discard bay leaf. Thin soup with additional broth if desired. Season to taste with salt and pepper.*.
5. * The heart and Stoke foundation recommends that Canadians use no more than 1 tsp (5 mL) of salt per day!
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