Submitted by Martha Verlinich
Serves 6-8
1 large onion, peeled and chopped
2 garlic cloves, peeled and chopped
One 32-ounce carton or can vegetable broth
One 9-ounce can tomato sauce
¾ cup dried red lentils
1 medium carrot, peeled and chopped
One 10-ounce package frozen squash
1 T ground cumin
1/8-tsp. cayenne pepper
Juice of ½ lemon (40g)
Salt and 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.
- Puree in the pot with an immersion blender to create a smooth consistency.
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