Spiced Squash and Lentil Soup

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Spiced Squash and  Lentil Soup

Spiced Squash and Lentil Soup
1 acorn squash peeled, seeded and cut into 1/2-inch cubes*
1 onion chopped
1 cup Tru Roots Sprouted Green Lentils
1 (14½- oz.) can Raley's Fire-Roasted Diced Tomatoes
6 cups vegetable broth or stock
1½ tsp. ground turmeric
1/2 tsp. ground cumin
1/8 tsp. cinnamon
Freshly ground sea salt and pepper to taste

Prep: 20 minutes, Cook: 30 minutes, Serves: 6

Place all ingredients in a large saucepan and bring to a boil; reduce heat and simmer, covered, for 30 minutes.

*Squash is easier to peel and cut when softened slightly. Pierce several times with a sharp knife and microwave on HIGH for 3 to 4 minutes. Let cool before cutting. 


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8 cups broth 2 large yams 1 1/2 green lentils 4 1/2 hrs high slow cooker

Comment Number: 6359