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Vegetarian Lentil Soup

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Ingredients

  • 2 cups lentils
  • 1 onion, chopped
  • 2 celery stalks, minced
  • 2 carrots, minced
  • 1 small butternut squash, 1/2-inch dice
  • 2 cloves garlic
  • 1/2 cup leaf spinach, chopped
  • 1 can (14.5 ounces) Roma tomatoes, or fresh
  • olive oil
  • 9 cups vegetable broth

Method

  1. Saute onion, celery, carrots, butternut squash in olive oil for 5 minutes on medium heat.
  2. Add garlic, leaf spinach, Roma tomatoes and lentils to the pot and sauté 5 minutes until vegetables are tender to the touch.
  3. Add vegetable stock or water and vegetable base. Cook over medium heat 45 minutes or until lentils are soft.