Red lentil and squash soup
The lentils dissolve in this soup to give it a satisfying texture. It's light, plant based, yet comforting. This recipe makes 3 quarts so you can have it for lunch all week long!
- 4 tbsp olive oil
- 2 medium onions chopped small
- 1 rib celery thinly sliced
- 1 large carrot peeled and thinly sliced
- 1 medium turnip rinsed (skin-on) and chopped small
- 6 cups water
- 2 cups Taking Stock Foods Classic Chicken Bone Broth
- 1/2 medium butternut squash peeled and cut into chunks
- 1 1/2 cups red lentils
- 1/2 tsp dried thyme
- 1 bay leaf
- 2 tbsp sesame seeds, to serve
- Pour the olive oil into a large pot. Add the onions and cook them over medium heat until they are getting soft. Add the celery, carrot, and turnip and continue to cook for a couple more minutes, until they become fragrant.
- Add the water, Taking Stock Classic Chicken Bone Broth, squash, red lentils, thyme, and bay leaf. Cover and bring to a boil.
- Once at a boil, turn the soup down to low heat and cook slowly for 1 hour, until the lentils are falling apart. Add salt and pepper to taste. Remove the bay leaf.
- Optional for a smoother texture : remove 1/4 of the soup and allow it to cool a little. Place it in a blender and puree until smooth. Add back into the soup.
- Serve hot and refrigerate leftovers in individual containers for easy reheating.