RED LENTIL AND DELICATA SQUASH SOUP | THM E,  LOW FAT

“Red lentils are perfect for creamy blended soups! I’ve combined them with delicata squash and simple seasonings, bringing you a bowl of warm and comforting nourishment with just a hint of natural sweetness. Trim Healthy Mamas, this soup is a low fat THM E, just be sure to pair it with a bit more protein or add some to your soup. Dairy free, too!”

- Oh Sweet Mercy

Lentils

Main Ingredient:

Ingredients:

– 1 teaspoon olive oil – 1 cup delicata squash, peeled and diced (about 1/2 small) – 1 onion, diced – 3 stalks celery, sliced – 2 carrots, sliced – 2 cloves garlic, minced – 2 cups soaked lentils (1 cup dry) – 2 bay leaves – 4 cups water (or 6 to 8 for unsoaked lentils) or fat free broth – 2 teaspoons salt – 1/4 teaspoon ground black pepper – 1/4 teaspoon ground thyme

1. In a large soup pot, heat oil over medium heat.

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2. Add squash, onion, celery, carrot, and garlic and saute, stirring frequently, until fragrant and vegetables start to soften (about 8 minutes).

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3. Add lentils, bay leaves, and water and stir well.

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4. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the vegetables and lentils are very soft.

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5. If using dry lentils, add more water if needed or to your preference for consistency.

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6. Remove bay leaves.

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7. Using a stick blender, puree the soup until smooth and creamy.

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8. Or, puree in a regular blender in small batches the pour back into your soup pot.

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9. Add salt, pepper, and thyme and simmer a few more minutes, adjust seasoning as desired.

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10. You can add more water or broth to thin if too thick, I like a thick, hearty soup so it should be on the thicker side as written.

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Enjoy!

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