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Ingredient
Red Lentils and squash soup
Introduce
Ingredient
Food ration :
8 servingsCooking time :
60 mins
3 cups
cubed butternut sqaush
4 cups
chicken stock low sodium
2 cups
red lentils
to taste
salt and pepper
1 tbsp.
cumin ( optional)
2 tbsp.
olive oil
Cooking instructions
* Step 1
Saute onion in olive oil til soft. Add sqaush, parsnips, and carrot. Continue cooking for 3 minutes
* Step 2
Add chicken stock and simmer for 30 minutes.
* Step 3
Add red lentils and cumin. Simmer til lentils begin to break apart. About 20 minutes. May need to add water if too thick up to 2 cups.
* Step 4
In small batches blend until smooth in blender ( or use stick blender ). Add salt and pepper as desired and reheat to serve.
* Step 5
Thick and creamy.
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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5. Prioritize Potassium
6. Eat More Plants
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