Ingredients

2 tsp olive oil

l large onion, chopped

3 cloves garlic, finely chopped

1 1/2 cups diced butternut squash

1 1/2 cups diced carrots

3/4 cup diced celery

2 tsp grated ginger

1/4 tsp red pepper flakes

6 cups sodium reduced chicken broth

1 can (796 mL) Italian plum tomatoes, coarsely chopped, with juice

3/4 cup green lentils

1 cinnamon stick

salt & pepper to taste

Preparation

  1. Heat oil in a large heavy pot over medium heat. Add the onion and garlic; saute until soft, about 6-8 minutes.
  2. Add squash, carrots, celery, ginger and red pepper flakes. Saute another 5 minutes.
  3. Add broth, tomatoes, lentils, cinnamon stick, salt and pepper. Bring to a boil; reduce heat and simmer, covered, for 1 hour, stirring occasionally to break up tomatoes. Remove cinnamon stick.

Can be served with Charmoula Sauce, but great without as well.