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Squash, Carrot and Lentil Soup

Print Recipe
This hearty and healthy soup will make mealtime easy all week long!
Course dinner, lunch
Keyword batch cooking, dinner recipes, easy, soup, vegan lunch recipes, vegetable soup
Total Time 35 minutes
Servings 4
Author carleigh

Ingredients

  • 1 Carrot sliced
  • 2 cups Butternut Squash cubed
  • ½ Leeks sliced
  • 2 Garlic minced
  • ¾ cup Dry Red Lentils
  • 4 cups Organic Vegetables Broth
  • 2 tbsps Rosemary springs
  • 3 Bay Leaf
  • 1 tsp Mustard Seeds

Instructions

  • 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.