This soup is FILLING, hearty, and a little sweet!
Makes about 12 servings.
Ingredients:
1 bag dried red lentils (I use Goya)
1 can diced tomatoes (14 oz)
24 oz diced butternut squash
3 vegetable boullion cubes or 3 teaspoons of vegetable boullion (jar)
8 cups of water
1 teaspoon oregano
paprika, salt & pepper as desired
Combine all ingredients in a slow cooker and cook on low for 4 hours (or on high for 2), or you can cook on the stove top in a large pot for about 1 hour (or until lentils are soft and have absorbed broth).
Remove from heat and put 4-6 cups at a time in a high speed blender or food processor and combine until smooth!
Nutrition info per 1 cup: 157 calories, 0.8g fat, 30g carbs, 9.5g protein.