Something warm and satisfying that everyone will like, that doesn’t require multiple pots, pans and kitchen apparatus. What if I told you that you can do it all in one pot with minimal prep? You can with this hearty lentil and butternut soup. You’re welcome!
Total Time
1hr 10min
4.3
3 Ratings
Author: Garlic & Zest
Servings:
6
Ingredients
•
3
Tbsp
Olive Oil
•
2
stalks
Celery
, diced
•
2
Carrots
, diced
•
1
Medium
Onion
, diced
•
3
cups
Butternut Squash
, diced
•
2 1/3
cups
Lentils
•
5
cups
Vegetable Broth
•
3
cups
Water
•
2
Bay Leaves
•
2
Tbsp
Tomato Paste
•
2
cloves
Garlic
, minced
•
2
tsp
Kosher Salt
•
1
tsp
Ground Black Pepper
•
2
tsp
Worcestershire Sauce
•
4
Tbsp
Fresh Parsley
, chopped
Cooking Instructions
1.
In a large dutch oven or heavy bottomed pot, heat the Olive Oil (3 Tbsp) over medium heat. Add the Celery (2 stalks), Carrots (2), Onion (1) and Butternut Squash (3 cups).
2.
Saute for 3-5 minutes until tender.
3.
Stir in the Lentils (2 1/3 cups).
4.
Pour in 4 cups of the Vegetable Broth (4 cups), 1 cup of the Water (2 cups) and the Bay Leaves (2).
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.
6.
Stir in the Tomato Paste (2 Tbsp), Garlic (2 cloves), Kosher Salt (2 tsp), Ground Black Pepper (1 tsp), and Worcestershire Sauce (2 tsp) along with remaining Vegetable Broth (1 cup) and Water (1 cup).
7.
Simmer, stirring occasionally with the lid slightly askew for another 15-20 minutes until the beans are quite tender and the broth thickens.
8.
Stir in the Fresh Parsley (4 Tbsp). Taste and adjust seasonings.
9.
Serve and enjoy!
Nutrition Per Serving
CALORIES
403
FAT
8.2 g
PROTEIN
20.8 g
CARBS
65.5 g
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