Moroccan Lentil Butternut Squash Soup

Moroccan Lentil Soup

Enjoy the flavors of Morocco!

Prep. Time: 10 minutes
Total Time: 40 minutes
Servings: 4 - 6

Ingredients:

• 1 Tbsp oil
• 1 c onion, diced
• 1 c celery, diced
• 1 c carrot, diced
• 1 - 1 ½ c butternut squash, diced
• 2 garlic cloves, minced
• 1 tsp sea salt
• 1 tsp black pepper
• 2 tsp turmeric
• 2 tsp ground cumin
• 2 tsp ground ginger
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 4 c vegetable broth
• 2 c water
• ½ c crushed tomato
• 2 c Quick-Cook Lentils
• 1 Tbsp lemon juice
• 2 - 3 c spinach
• coconut yogurt (optional)
• sour cream (optional)
• cilantro (optional)

Directions: 

1. Heat the oil in a large stockpot or Dutch oven. Add the diced onions, celery, carrots, butternut squash, and minced garlic and sauté for about 5 minutes until everything softens slightly. Season with salt, pepper, and spices and cook for about 2 minutes.
2. Add the broth, water, and crushed tomato. Stir until the tomato has broken down. Bring the soup to a boil, cover, and reduce to simmer for 10 minutes or until squash is fork-tender.
3. Remove from heat and stir in Quick-Cook Lentils, lemon juice, spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.
4. For garnishes, I like to do a dollop of coconut yogurt or sour cream and cilantro. Salt and pepper to taste. Serve.

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