As a vegetarian, I often find myself looking for new healthy dishes. I made lentil soup and butternut squash mashed. You’ll need a few items before you get started.
What you need:
- 2 butternut squashes
- almond, cashew, coconut, or regular milk
- salt, brown sugar
- lentils (14 0z bag)
- spinach, corn, celery, carrots, onion
- small macaroni
Boil a pot of water (about 6 cups) and add lentils until it’s tender. Let it cook for about 20 minutes on medium heat. I start chopping fresh spinach, corn, celery, carrots, and onions into small pieces.
I saute my veggies before adding them to the soup. First, I oil my pan with extra virgin olive oil and heat it. Once it’s heated, I add garlic and onions, carrots, celery, spinach (about a handful of each veggie) letting it cook for about 3 minutes. Add salt, pepper, and seasonings for flavor.
Add vegetable broth to the pot, sauteed veggies, and lentils. Let cook for about 30-40 minutes depending on how you like it. ADD macaroni for the last 10 minutes.
Let cool a bit and serve with fresh grated cheese!
Butternut Squash Mashed
Cut the squash into two halves, scoop out the seeds, and let boil until fork tender.
Once it’s cooked scoop out the inside and place in bowl. Add milk, salt, butter, and a touch of brown sugar for flavor.