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!
Cook Time1 hourhr10 minutesmins
Course: Soup
Cuisine: Clean eating, Comfort Food
Keyword: bone broth, clean recipe, lunch, make ahead, Plant-Based
1/2mediumbutternut squashpeeled and cut into chunks
1 1/2cupsred lentils
1/2tspdried thyme
1bay leaf
2 tbspsesame seeds, to serve
Instructions
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.