Hearty Lentil Soup with Vegetables
Ingredients
- 1 lb lentils
- 1 onion
- 3 cloves garlic
- 3 celery stalks
- 3 carrots
- 1/2 butternut squash
- 1 small can crushed tomatoes
- 2 tsp Italian seasoning
- 1 tsp umami seasoning
- salt and black pepper
Preparation
Boil lentils in a large pot covered with water plus 3 inches above the lentil line for 35 minutes, stirring occasionally and adding water when the level goes too low.
In a sauté pan, cook chopped garlic and chopped onions in 1 teaspoon neutral oil until toasty and fragrant, then add chopped celery, peeled and cut carrots, and butternut squash. You may substitute potatoes or any other starchy vegetable for the squash. Salt lightly and cook until there is some color on the veggies and they are getting tender, about 10 minutes total.
Add some water to the sauté pan to loosen any flavor from caramelizing and then pour it into the pot of boiling lentils.
If lentils are soft, add the can of tomatoes; if not, check every 5 minutes until they are soft, then add tomatoes and spices to the pot. Simmer for an additional 10 minutes, then taste for salt and adjust accordingly.
