Hearty and aromatic, the perfect autumn bowl of soup.
Ingredients:
2 cups cooked lentils
1 small pumpkin/squash like kabocha, acorn, or butternut. peeled, de-seeded, and cubed into one-inch pieces
1 small bulb fennel, finely chopped
2 carrots, diced
1 small onion, diced
1 potato, peeled and cubed
tomatoes, whatever you have! maybe you have some Urban Roots tomatoes stashed away in the freezer or pantry. or you can just use a can of peeled, crushed tomatoes
olive oil, salt, black pepper, parsley
chicken or veggie broth, or hot water
Heat up a few tablespoons of olive oil in a pot and add the onion, carrots, and fennel. Sauté until the onions are translucent and taking on a golden color. Add the potatoes, pumpkin, tomatoes, and cooked lentils. Cover with broth or water to about one inch above the level of the veggies. Simmer until the potatoes are tender and pumpkin is soft, almost breaking down. Add broth/water as needed if the soup becomes too thick.
Season to taste with salt, pepper, and parsley.