1 large chopped Onion
1 cup chopped Carrots
1 tsp Roasted Garlic paste
1 tsp Extra Virgin Olive Oil
1 can Red Lentils
1 large roasted Acorn Squash (cubed)
1 box (900ml) of Vegetable Broth
A pinch or two each of Dried basil, oregano, thyme, black pepper, parsley and sea salt.
Heat oil in a large soup pot, and sauté the onion, carrots and garlic for about 5 minutes or until the onions are tender. Add lentils, squash and broth to the pot. Add the seasonings and let simmer for about 30 minutes.
I modified the recipe from http://www.eatingbirdfood.com/myrecipes/butternut-squash-and-red-lentil-soup/ to what I had available! :♥)
