Lentils are a great substitute for meat and if you are not a bean fan you may become a lentil fan.

Lentils are also known for lowering  blood glucose and high in protein. ½ cup of lentils has 12 grams of protein which is definitely going to fuel you for the day and keep you feeling full and satisfied.

Below I have given you an easy soup recipe that does not take more than about 30minutes start to finish.

Lentil Soup Recipe

• Cooking Lentils:

• 1 cup lentils

• 1 ¾  cups water 

  Instant Pot: Place lentils and water in an Instant Pot and cook for 6 minutes. 

  Quick release when finished. Let cool. 

  Stove Top: Combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes. Drain and cool. 

  When lentils are finished set aside.

  SOUP INGREDIENTS:

• 1 cup butternut squash, cut in cubes

• 1 red potato, cut in cubes

• 2 carrots, chopped

• 3 stalks celery, chopped

• ½ gold onion, chopped

• 3 garlic cloves chopped

• 1 leek cleaned and white part chopped

• 4 cups veggie broth (more or less to taste)

• 2  tablespoons Therese Vineyards Olive oil

• Herbs Provence, salt & pepper to taste

  INSTRUCTIONS:

• Put all ingredients in a stock pot on medium heat and stir for about 8 minutes. 

• Add 3 cups of veggie broth and simmer for about 10 minutes until veggies are al dente. Reserve the last cup of broth, you may not need it.

• Take out 1 cup of soup and blend in a high powered blender then add back to soup and add lentils.

  Serve with fresh bread and enjoy!