Autumn Lentil Soup (Heart Healthy)

By Hklbrries

Make ahead dish!

Ingredients

• 1 tbsp olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup carrot, finely chopped
• 1/2 cup celery, finely chopped
• 5 cups vegetable broth
• 2 cups lentils, red or green
• 4 cups acorn squash, halved, peeled, cut in 1-inch chunks
• 1 tsp dried thyme
• 1/2 cup dry sherry
• Salt, to taste
• Pepper, to taste

Preparation

Step 1

Heat oil over medium heat in large stockpot. Add onion, carrot, and celery, and saute 7 to 8 minutes. Vegetables should be soft, but not browned. Add 4 cups broth and lentils. Bring to a boil, cover, lower heat, and simmer 1 hour. Add squash, thyme, and sherry, and simmer until squash and lentils are thoroughly cooked (about 30 to 45 minutes). Add remaining broth if soup seems too thick. Season to taste.