Perfect for Meatless Mondays and Lent Fridays - this savory, hearty Lentil and Butternut Soup comes together in about an hour!
—garlic and zest
What You'll Need
stalks celery, cut into 1/4"-1/2" dice
carrots, peeled and cut into 1/4"-1/2" dice
medium onion, peeled and cut into 1/4"-1/2" dice
peeled butternut squash, cut into 1/4"-1/2" dice
vegetable broth, divided
arge cloves garlic, minced
1 1/2 teaspoons
freshly ground black pepper
In a large dutch oven or heavy bottomed pot, heat the olive oil over medium heat. Add the celery, carrots, onion and butternut squash. Saute for 3-5 minutes until tender. Stir in the lentils, 4 cups broth and 1 cup water and add the bay leaves.
Heat to a boil and reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally until lentils start to get tender.
Stir in the tomato paste, garlic, salt, pepper, and worcestershire sauce along with remaining broth and water. Simmer, stirring occasionally with the lid slightly askew for another 15-20 minutes until the beans are quite tender and the broth thickens. Stir in the chopped parsley. Taste and adjust seasonings. Serve.