You’ll love this soup on a cold fall day; the spice blends provide just enough heat to keep you feeling warm and toasty.

Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 2 cups chopped onions
• 3 cloves garlic, minced (or 3 tsp jarred minced garlic)
• 2-½ cups celery, cut into bite-size pieces (about 4 large stalks)
• 2 cups diced butternut squash 
• 1-½ cups Carrots, cut in bite-size pieces (about 4 carrots)
• 1 carton (900ml) Low sodium veggie broth
• 1 can (796 mL) Diced tomatoes
• 1 tsp of dried thyme
• bay leaf
• 1-½ cups Red Lentils
• 1 tsp Ras El Hanout spice blend
• 1 tsp Mrs. Dash seasoning

Freshly ground Salt & pepper, to taste

Instructions 

1. Heat oil in a large wide saucepan over medium-high heat; cook onions for 8 to 10 minutes or until soft and tender, stirring occasionally. Stir in garlic and sprinkle of salt and pepper midway through.
2. Stir in celery, squash and carrots; cook for 2 minutes. Pour in broth, tomatoes with juices and bring to a boil. Stir in thyme, bay leaf and lentils. Reduce heat to medium; cook uncovered for 25 to 30 minutes, stirring occasionally, or until vegetables are soft. Add water as needed to reach desired soup consistency.
3. Remove bay leaf; discard. Season with remaining salt; garnish with fresh herbs such as parsley and a sprinkle of parmesan cheese, if desired.

Recipe inspired by the PC Cooking school.

Click here for a printable PDF version of this recipe.