Curried red lentil soup with banana squash

Healthy eating recipes
Servings: 8
Source: Melissa Morgan, IBCLC, CLE

Ingredients

1 cup Onion, finely chopped
2 cloves Garlic, minced
2 stocks Celery, chopped
2 medium Carrot, chopped
4 medium Red potatoes, chopped
3 tbsp. Coconut oil
2 tsp. Dry mustard
2 tsp. Curry powder
1 tsp. Cinnamon
2 tsp. Cumin
1 tsp. Coriander
1 tsp. Ginger
1 tsp. Red pepper
1 tsp. Tumeric
1.5 cups Dry red lentils
8 cups Water
1 lb. Banana squash, baked
.25 cup Maple syrup
.25 cup Tamari
.25 tsp. Fresh ground pepper

Method

1. Saute vegetables for 3 minutes in coconut oil over medium heat.

2. Add spices and saute for 2 minutes more.

3. Add water, squash, and lentils and simmer until lentils are soft.

4. Serve with whole-grain bread and salad for a full meal.