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
Ingredients
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3 tablespoons
olive oil
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2
stalks celery, cut into 1/4"-1/2" dice
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2
carrots, peeled and cut into 1/4"-1/2" dice
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1
medium onion, peeled and cut into 1/4"-1/2" dice
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3 cups
peeled butternut squash, cut into 1/4"-1/2" dice
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1 pound
lentils
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5 cups
vegetable broth, divided
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2 cups
water, divided
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2
bay leaves
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2 tablespoons
tomato paste
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2
arge cloves garlic, minced
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1 1/2 teaspoons
kosher salt
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3/4 teaspoon
freshly ground black pepper
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2 teaspoons
worcestershire sauce
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1/4 cup
chopped parsley
Directions
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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.
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Heat to a boil and reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally until lentils start to get tender.
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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.
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