You’ll love this soup on a cold fall day; the spice blends provide just enough heat to keep you feeling warm and toasty.
- 2 tbsp Extra Virgin Olive Oil
- 2 cups chopped onions
- 3 cloves garlic, minced (or 3 tsp jarred minced garlic)
- 2-½ cups celery, cut into bite-size pieces (about 4 large stalks)
- 2 cups diced butternut squash
- 1-½ cups Carrots, cut in bite-size pieces (about 4 carrots)
- 1 carton (900ml) Low sodium veggie broth
- 1 can (796 mL) Diced tomatoes
- 1 tsp of dried thyme
- bay leaf
- 1-½ cups Red Lentils
- 1 tsp Ras El Hanout spice blend
- 1 tsp Mrs. Dash seasoning
Freshly ground Salt & pepper, to taste
- Heat oil in a large wide saucepan over medium-high heat; cook onions for 8 to 10 minutes or until soft and tender, stirring occasionally. Stir in garlic and sprinkle of salt and pepper midway through.
- Stir in celery, squash and carrots; cook for 2 minutes. Pour in broth, tomatoes with juices and bring to a boil. Stir in thyme, bay leaf and lentils. Reduce heat to medium; cook uncovered for 25 to 30 minutes, stirring occasionally, or until vegetables are soft. Add water as needed to reach desired soup consistency.
- Remove bay leaf; discard. Season with remaining salt; garnish with fresh herbs such as parsley and a sprinkle of parmesan cheese, if desired.
Recipe inspired by the PC Cooking school.
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