Winter Lentil Vegetable Soup

This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe.

  • 1/2 cup lentils red or green
  • 1 28oz can diced tomatoes
  • 1 large yellow onion finely chopped
  • 1 tbsp olive oil
  • 1 small butternut squash peeled, seeded, and diced
  • 3 cups fat free vegetable broth
  • 2 stalks celery diced
  • 3 carrots diced
  • 2 cloves of garlic minced
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Juice from 1/2 a lemon
  • Salt and pepper to taste
  1. Heat oil in a large pot or Dutch oven over medium high heat. Add in garlic, onions, carrots and squash, and sauce until veggies begin to soften, about 2-3 minutes.
  2. Add in remaining ingredients (except the lemon juice), and bring to a simmer. Adjust seasonings to taste.
  3. Turn heat to low, cover and let cook about 1-2 hours or until lentils are tender.
  4.  Squeeze in lemon juice just before serving.

Source : allrecipes.Com

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