Heat the broth in a large pot. Add the rosemary sprigs, mustard seeds and bay leaves, and let the liquid simmer for about 10 minutes. Take out rosemary and bay leaves, then add the lentils
Slice your carrots and leeks. Chop your butternut squash into cubes. Mince your garlic
Place carrots, leeks, butternut squash and garlic into a non-stick frying pan. Saute on high heat for 7-10 minutes uncovered, then add the veggies into the pot.
Let everything cook together for about 15 minutes, until lentils are softened. It can be served immediately or refrigerated for up to 5 days! Alternatively blend with an immersion blender or counter blender for a creamy thick soup.
Notes
Notes:Serve with: A slice of sourdough bread or crackers.Leftovers: Keeps in the fridge for up to five days.