Meatless Mondays  |  Posted 11.02.15

Butternut Squash and Red Lentil Soup

Butternut Squash and Red Lentil Soup

This creamy vegetarian soup comes together quickly and is packed with 16 grams of protein per serving.

Serves: 4

Ingredients

  • 1 tsp Coconut or Olive Oil
  • 1 medium Onion, chopped
  • 1 cup Carrots, chopped
  • 2 cloves Garlic, minced
  • 1 cup Dry Red Lentils, washed and picked through for stones
  • 1 1/2 cups Butternut Squash, chopped
  • 6 cups Low Sodium Vegetable Broth, divided 4 cups and 2 cups
  • 2 tsp Fresh Thyme
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 tsp Fresh Ground Pepper
  • 1 pinch Cayenne Pepper
  • Sea Salt, to taste

Instructions

  1. Heat oil in a large soup pot. Add onion, carrots and garlic and sauté for 5-7 minutes or until the onions are tender.
  2. 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.
  3. Add the extra 2 cups of broth, heat for 5 more minutes and serve.

SourceEating Bird Food