Ingredients
For the Soup
- 2 tbsp olive oil
- 1 medium onion must be finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large sweet potatoes/ 1 large potato, peeled and cubed
- 1 cup butternut squash, cubed
- 1 can (14 oz) diced tomatoes
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp ground cumin
- ½ tsp turmeric
- Salt and pepper to taste
Optional Garnish
- Fresh parsley, chopped
- A drizzle of olive oil
- Crusty bread
Instructions
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Sauté the Aromatics:
In a large pot heat olive oil over medium heat. Stir in onion and garlic, cook for 2-3 minutes in order to lightly brown.
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Build the Base:
Then stir in sweet potato, carrots, celery, and butternut squash. Stirring it occasionally then continue to simmer for another 5-7 minutes.
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Spice it Up:
Add in the smoked paprika, the thyme, the cumin and turmeric and mix all the vegetables with it.
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Simmer:
Now the reader can learn about including diced tomatoes, lentils, vegetable broth. Heat gently until boiling point then remove from heat and let it stand for 25 to 30 minutes or until veggies and lentils are soft.
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Finish and Serve:
In the last five minutes, add green beans to the mixture to cook. Season with salt and pepper. Serve it with coarse sea salt and a sprinkling of chopped parsley on top, finish with some good olive oil and paired it with a crispy crusty bread.
Notes
Quick Tips:
- Chop the veggies you will use ahead of time, it will be easier when preparing the food.
- Make at least double the recipes need for the day for meals.
- For quicker cooking red lentils are recommended.
- Prep Time: 15
- Cook Time: 35
Nutrition
- Serving Size: 1/6
- Calories: 190
- Sugar: 7g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg