Beluga Lentil and Butternut Squash Soup

Ingredients:

·       3 T Olive Oil

·       1 Medium Onion

·       1-2 Stalks Celery

·       3 carrots

·       1 butternut squash, peeled and cubed

·       1 cup of Beluga lentils

·       6-8 cups of Vegetable broth

·       Chopped fresh greens (seasonal or on-hand)

Instructions:

Start with a large size heavy pot, add in olive oil.

Chop the vegetables in small pieces and place in heated olive oil.

While they’re cooking, sprinkle 2-3 teaspoons of mixed seasoning such as cumin, coriander, curry spice, paprika, salt and pepper, whatever you like, and sauté for 10 minutes.

Add in the butternut squash, 1 cup of lentils, and the vegetable broth along with a little water as needed.

Bring to boil, then turn down heat and loosely cover and cook for 25 minutes

At the end, you can add chopped fresh greens such as baby kale or spinach.  They will wilt in the hot soup.

Before serving, you can add a dash of olive oil or even maple syrup to the bowls.

Enjoy!