Thai Lentil Soup

I love soups – the ease of a one pot meal, the co-mingled flavors that get better after a day or so, and all the super healthy ingredients all simmering together- it’s peace in a pot! The lentils give this soup a healthy dose of vegetarian protein, and the butternut add a serving of dietary fiber, photo-nutrients, as well as A and a broad range of B complex vitamins. Plus the kiddos love the peanut buttery flavor!

• 1 small onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 tbsp olive oil
• 2 tbsp grated pickled ginger (like ginger peoples jarred grated ginger)
• 1 bag frozen cubed butternut squash, or 1 small fresh squash
• 4 C vegeatable broth
• 3 medium tomatoes, chopped
• 1/2 C red lentils
• 1/4 C Penut Butter
• 1/4 tsp cayenne pepper
• 1/2 tsp salt and black pepper

In medium soup pod on medium heat, sauté the onion, carrot and celery in oil until translucent. Add the ginger and squash and sautee for 5 minutes. Add the stock, tomatoes, lentils, peanut butter and spices. Simmer for 15-20 min until lentils are tender. (Opt – blend 1/2 or less of the soup in blender, and return to pot.) 4-6 servings!