Indian Spiced Lentil Soup with Butternut Squash

After a long exhausting day, I was craving some Indian flavor! I found a recipe out of "The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition". I modified it, as usual, and it turned out fabulous! While sauteing the carrots, onions, and garlic with Garam Masala (indian spice mix of cumin, black pepper, cinnamon, cloves, corriander, and cardamom, found in most grocery stores in the spice section), it suddenly hit me! Butternut Squash would go perfect in here, and it just so happened that I had 3 bags of frozen diced organic butternut squash. Now, I can't imagine making lentil soup any other way. Enjoy :)

 

1 large yellow or sweet onion, diced

1/4 cup vegetable stock or high temperature cooking oil such as safflower for sauteing

4-5 cloves of garlic, crushed

4 carrots, peeled and cut into 1/4 inch slices

1 tablespoon dried thyme

1 teaspoon garam masala

2 cups green (well, they look mostly brown) lentils, rinsed and picked over for rocks and bad lentils

8 cups of water mixed with Better Than Bouillon Vegetable Stock   mixed to directions on bottle

1 medium butternut squash peeled and diced, or 1.5 bags of frozen butternut squash (diced, not puree) 

2 tablespoon red wine vinegar

4 -5 cups of baby spinach leaves

1. Heat vegetable stock or oil over medium heat in soup pot or cast iron 7 qt casserole dish , and saute onions for about 5 minutes until slightly softened. 

2. Add crushed garlic, carrots, butternut squash, thyme, and garam masala. Saute for another 5-6 minutes. 

3. Add lentils, vegetable stock or water with pre-dissolved better than boullion vegetable base (I prefer this method, seems to have a much better taste than bottled stock). Bring to a simmer, cover and cook at low simmer for 30-40 minutes, until lentils softened. 

4. Add spinach. salt (if using), and red wine vinegar. Simmer for about 10 minutes until spinach just wilted. 

I enjoyed this soup with a side of sweet potato gluten free bread. I have to say, this was a refreshing change from my usual soups! Loaded with flavor and nutrition.

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