Butternut Squash and Lentil Soup
Ingredients
1 Tbsp. oil
½ cup chopped cabbage
3/4 cup red lentils
1/2 of a butternut squash – peeled and cubed
4 Bay leaves
5-6 cups water
1 tsp. Thyme
1/3 cup Parsley coarsely chopped
salt and freshly ground black pepper to taste
Directions
- Peel and cube butternut squash
- Pour oil in a large pot add thyme, bay leaf and sauté the cabbage for few minutes. Add the squash and lentils and the 5 cups of water and cook for 30 minutes till done.
- Transfer the soup to a blender, add parsley and blend until smooth. Garnish with parsley.
