Lentil, Butternut Squash And Celery Hearty Soup
Prep Time 20 Minutes
Cook Time 40 Minutes
1 cup dried organic brown or black lentils
1 tbsp. coconut oil or extra virgin olive oil
1 yellow organic onion, chopped
3 stalks of organic celery, diced
2 garlic cloves, crushed
1 tbsp. organic GF paprika
1 tbsp. organic GF dried basil leaves
4 cups vegetable stock + 1 cup water
½ tsp. sea salt or to taste
½ tsp. organic GF cinnamon
2 cups cut to small size organic butternut squash
1 tbsp. organic GF apple cider vinegar
For the garnish use freshly chopped organic parsley
Place lentils into a medium size bowl and add 3 cups of cold water, soak for minimum 2 hours or overnight is best, then drain and rinse
In a large pot add coconut oil, onion and celery and sauté on medium heat for five minute
Add garlic, paprika, basil and stir, then add vegetable stock, sea salt, cinnamon, squash and lentils, cover and simmer 30 – 40 minutes depending on how long you soaked the lentils. They should be soft but not mushy.
Add apple cider vinegar, stir and serve hot
Garnish with freshly chopped organic parsley.
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