Lentils are a staple in my house. As a vegetarian, lentils provide me with a good source of protein and fiber that my body needs. This is soup season, and I’m loving it. Warm and nourishing, soups can be a side or the main event. This recipe calls for butternut squash, which is loaded with nutrients, as well as, fresh spinach that added at the end. Feel free to leave it a little chunky or blend it until it’s to the consistency you wish.
Lentil & Butternut Squash Soup
Ingredients
½ tablespoon coconut oil or avocado oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 yellow onion, diced
1 large carrot, thinly sliced or diced
1 medium (2 pound) butternut squash, peeled and cubed (about 5-6 cups diced)
1 tablespoon yellow curry powder
1 teaspoon ground turmeric
1 (15 ounce) can light coconut milk
3 cups organic low sodium vegetarian broth
1 cup green or brown lentils, rinsed and sorted
2 tablespoons all natural creamy peanut butter
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
3 cups organic spinach
Organic Greek yogurt (optional)
Directions
Warm the oil in a large pot over medium heat. Add garlic, ginger, and onion. Sauté until onion is soft and fragrant, about 3-5 minutes.
Add carrot, butternut squash and spices. Stir to combine.
Add coconut milk and broth. Simmer for 5 minutes.
Add lentils and continue cooking for 15—20 minutes or until lentils are done.
Add peanut butter and spinach. Stir to combine and continue cooking until spinach has wilted.
Serve in individual bowls and top with organic Greek yogurt.