Ingredients

•2 tbsp. of Extra Virgin Olive Oil

•2 Large Cloves Of Fresh Garlic

•1 cup(s) of Rinsed Lentils

•1 1/2 cup(s) of chopped carrots

•1 1/2 cup(s) of chopped celery

•1 large onion

•2 1/2 tsp. of ground cumin

•1 1/2 tsp. of ground coriander

•1 3/4 tsp. of chili powder

•1/4 tsp. of tumeric

•1/4 tsp. of curry powder

•1 large butternut squash

•9 cup(s) of water

Preparation

Prep time: 30 minutes Cook time: 30 minutes Total time: 60 minutes

Steps

  1. Rinse the cup of lentils in a sieve/colander under cold running water. Set Aside to drain.
  2. Heat 2 tbsp. of olive oil in a large sauce pan.
  3. Add the chopped garlic, onions, carrots and celery over medium heat until softened.
  4. Add all of the spices, cumin, coriander, chili powder, tumeric, and curry powder to the mixture.
  5. Cook and stir well for about a minute until everything is coated. The smell of the spices will start to make you hungry at this point.
  6. Add in the cup of lentils and mix until everything is coated with the garlic/veggie/spice mixture.
  7. Peel and chop the butternut squash into small bite size pieces, add to the mixture along with 9 cups of water.
  8. Increase the heat to HIGH and bring to a rolling boil.
  9. Once it has come to a boil, reduce to medium-low heat and simmer covered for 20-30 minutes or until the squash and lentils have softened.
  10. Stir occassionally to allow for even cooking.
  11. Using the back of a wooden spoon squash some of the butternut squash along the side of the sauce pan…this will make the soup thicker and richer….If you have a potato masher just smash very easily. You dont want the soup to be totally liquified.
  12. Season at the end with some freshly ground black pepper (and you can add salt to taste…)