Butternut Squash And Lentil Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 cup onion, chopped
2 garlic cloves, chopped
1/2 cup carrot, sliced
1/2 cup celery, sliced
6 cups vegetable broth (use the low sodium kind) or 6 cups chicken broth (use the low sodium kind)
3 cups butternut squash, peeled, seeded and chopped
1 cup lentils (use the brown or green kind)
2 medium tomatoes, chopped
2 teaspoons lemon juice
1 bay leaf

Preparation

Heat oil in a large saucepan over medium low heat. Add onion and garlic and saute until soft (about 8 minutes).
Add carrots, celery and squash and continue cooking for another 10 minutes.
Add all remaining ingredients to pan and bring to a boil. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour.
Discard bay leaf. Thin soup with additional broth if desired. Season to taste with salt and pepper.*.
* The heart and Stoke foundation recommends that Canadians use no more than 1 tsp (5 mL) of salt per day!