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Author Notes: Perfect for Meatless Mondays and Lent Fridays - this savory, hearty Lentil and Butternut Soup comes together in about an hour!
—garlic and zest
- 3 tablespoons olive oil
- 2 stalks celery, cut into 1/4"-1/2" dice
- 2 carrots, peeled and cut into 1/4"-1/2" dice
- 1 medium onion, peeled and cut into 1/4"-1/2" dice
- 3 cups peeled butternut squash, cut into 1/4"-1/2" dice
- 1 pound lentils
- 5 cups vegetable broth, divided
- 2 cups water, divided
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 arge cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 teaspoons worcestershire sauce
- 1/4 cup chopped parsley
- 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.