1smallbutternut squash - peeled, seeded, and diced
3cupsfat free vegetable broth
2stalkscelery - diced
3carrots - diced
2cloves of garlic - minced
1tsp dried basil
1tspdried thyme
Juice from 1/2 a lemon
Salt and pepper to taste
Instructions
Heat oil in a large pot or Dutch oven over medium high heat. Add in garlic, onions, carrots and squash, and sauce until veggies begin to soften, about 2-3 minutes.
Add in remaining ingredients (except the lemon juice), and bring to a simmer. Adjust seasonings to taste.
Turn heat to low, cover and let cook about 1-2 hours or until lentils are tender.
Squeeze in lemon juice just before serving.
Notes
The entire recipe makes 6 servings The serving size is about 1 1/2 cups