Butternut Squash and Lentil Soup

INGREDIENTS:

• 1 cup dry green lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 ribs celery, chopped
• 3 large carrots, diced
• 2 large potatoes, diced
• 1 butternut squash, peeled, seeded and diced
• 4 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon curry
• sea salt

METHOD:

• Rinse lentils and place in small pot with 2 cups of water; cover and bring to boil, turn off heat and let sit while cutting other vegetables
• In large stock pot saute onion, celery and garlic in olive oil for about 5 minutes
• Add carrots, potato and butternut squash
• Pour in lentils with soaking water
• Add 4 cups of water, bouillon and spices; bring to boil
• Cover, lower heat and simmer for 25 minutes or until vegetables are tender
• Season with salt