Sunday, March 15, 2015

Recipe of the Week: Lentil Soup with Butternut Squash and Garbanzo Beans

We love lentil soup, but I have to admit, it's not the prettiest looking dish to serve. For this version, we added some butternut squash, upped the protein and fiber quota by throwing in a can of garbanzo beans, and tossed in some nutrient dense fresh baby spinach at the end for color.

Now we have a prettier looking soup that is the dictionary deifnition of a superfood!


1 medium onion, chopped
5 cloves garlic, minced (you can use less if you don't like garlic)
5 cups veggie broth
1 cup French lentils
1 cup butternut squash
2 carrots, chopped
1 can garbanzo beans, rinsed and drained
3 cups fresh baby spinach
2 tsp ground cumin
2 tsp coriander
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
salt and pepper, to taste

Saute onion and garlic until fragrant.
Add spices, then add lentils, butternut squash, carrots, and garbanzo beans. Cook for a minute or two.
Add broth, bring to a boil, then cover and simmer for 30 minutes.
Before serving, add baby spinach and cook until wilt.

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