Red Lentil Soup by Martha Verlinich

Makes 8 servings (about 1 cup each)

1 large onion, peeled and chopped
2 garlic cloves, peeled and chopped
32 oz. carton or can vegetable broth
9 oz. can of tomato sauce
3/4 cup dried red lentils (can be found in the bulk food section of supermarket)
1 medium carrot, peeled and chopped
10 oz. package frozen squash
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
Juice of half a lemon (40g)
Salt and freshly ground black pepper to taste

Cook onion and garlic with a little broth or water over medium heat, stirring occasionally, until soft and translucent, about 5 minutes. Add broth, tomato sauce, lentils, carrots, squash, cumin, and cayenne. Increase heat to bring to a boil, and then reduce heat to medium-low. Cover and simmer until lentils are soft, about 25 minutes. Stir in the lemon juice and season with salt and pepper. I like to puree it in the pot with an immersion blender to a smooth consistency.