About the Recipe
Warm, hearty and nutritious lentil and squash soup. Perfect for the cold winter months!
Ingredients
1 cup lentils rinsed and drained
2 cups squash chopped/diced
1/2 can chickpeas rinsed
1 cup milk or cream
1 tomato, ripe, chopped
1 cup carrot slices (optional)
1 small onion, diced
1 tbsp crushed garlic
Handful baby spinach
3 tsp cumin
1 1/2 tsp turmeric
1 tsp cinnamon
1 cinnamon stick
1/2 tsp ginger powder
1 tsp salt
Cracked black pepper and more salt to taste
Preparation
Cook lentils accordingly to pack instructions
In a medium skillet, warm up some olive oil
Lower heat and add 1 cinnamon stick, cumin, turmeric and stir for a few seconds until fragrant
Throw in onion and garlic and ginger powder and cook for a few mins until onions softened
Add carrots, squash and chickpeas
Add 4 1/2 cup vegetable stock, cover skillet, and let cook for about 20 mins on low heat until carrots and squash softened
Add tomato and cook for additional few mins
Add spinach and let wilt
Pour in milk / cream and let boil for a couple of mins on low
Add any remaining seasoning such as cinnamon powder, salt and black pepper (feel free to add more cumin if needed
Turn heat off
Blend and top with milk/cream, yogurt and/or seeds/nuts