RED LENTIL & VEGGIE SOUP

~ Bethany Weathersby

oil
onion, chopped
garlic, chopped
celery, sliced
carrot, grated
butternut squash puree
water
red lentils
seasonings of your choice (we use bay leaves, ginger, Italian seasoning, seasoned salt, pepper, oregano, basil, and/or red pepper flakes)

Heat a small amount of oil in pot over medium heat. Add onion and garlic, stirring occasionally until browned. Add celery and carrot, stirring occasionally until slightly softened. Stir in puree, water, lentils, and seasonings. Bring to a boil, then reduce heat and simmer until lentils have softened.

Notes: Other than having a pint-sized jar of butternut puree, I didn't measure anything, so just do whatever amounts will fill the stomachs in your home.