Spiced Squash and Lentil Soup

Something Extra:
The Healthy Issue 2013

Recipe Theme

Looking to eat healthier? Check out our collection of recipes from the Spring issue of Something Extra!


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. 


To add your comments, please log in.

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

Comment Number: 6359