This thick soup is perfect for a cold day and smells awesome while it cooks- oh, and it’s incredibly simple! This recipe was adapted from SparkRecipes, is low in fat and packed with protein. I added the butternut squash and the chic peas because… well… I had them and I was glad I did!
- 2 cups lentils, rinsed
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onions, chopped
- 1 cup chic peas, rinsed and soaked for 6-8 hours
- 1 medium butternut squash, peeled and cubed
- 3 cloves garlic, crushed and minced
- 1 tbsp paprika
- 1 tsp chili powder
- 1 tsp black pepper
- 6 cups water
Directions: Rinse lentils and cover with 6 cups water in a large pot. Cook for about half an hour on medium heat, then add all the veggies and seasonings. Cook another 45 minutes, or until all the veggies and lentils are soft, on medium heat. Enjoy with family and friends!
Yields about 7 large servings