Cooking Instructions
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Step 1
In a large dutch oven or heavy bottomed pot, heat the
Olive Oil (45 mL)
over medium heat. Add the
Celery (2 stalks)
,
Carrots (2)
,
Onion (1)
and
Butternut Squash (420 g)
.
Step 2
Saute for 3-5 minutes until tender.
Step 3
Stir in the
Lentils (455 g)
.
Step 4
Pour in 4 cups of the
Vegetable Broth (960 mL)
, 1 cup of the
Water (480 mL)
and the
Bay Leaves (2)
.
Step 5
Heat to a boil and reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally until lentils start to get tender.
Step 6
Stir in the
Tomato Paste (35 g)
,
Garlic (2 cloves)
,
Kosher Salt (9 g)
,
Ground Black Pepper (2 g)
, and
Worcestershire Sauce (10 mL)
along with remaining
Vegetable Broth (240 mL)
and
Water (240 mL)
.
Step 7
Simmer, stirring occasionally with the lid slightly askew for another 15-20 minutes until the beans are quite tender and the broth thickens.
Step 8
Stir in the
Fresh Parsley (10 g)
. Taste and adjust seasonings.
