Hello friends,
It’s such a rainy season, and it means I start cooking our fall recipes. What can be better than a bowl of warm creamy soup? Today it’s going to be a squash lentil soup. Let’s get started.
Ingredients.
Some of the ingredients change from time to time for me. Here are the basic once.
- Squash (I used half)
- Lentils - 1 cup
- Onion - 1 medium
- Garlic- 2-3 cloves
- Salt, Pepper,Ginger and Cumin to taste.
Preparation
- First, I baked my squash in the oven for about 45 minutes.
- While it was baking, I sautéed onion in a little bit of oil.
- Then, I added some seasoning, and let it cook a little bit more until it’s golden.
- At the same time I was cooking lentils, for about 20 minutes, until it’s soft.
- Since I was baking squash and started all this, I decided to bake some beets and zucchini. We like eating it as is with salt and pepper.
- When the lentils were done, I added onion mix to the pot.
- Then, I took out squash with a spoon, added it to the pot and blended it together.
- At the end I decided to put some of my beets and zucchini on top to make it look more colorful.
There you go, our healthy and yummy soup is ready. Usually when I cook a soup I make something sweet for the kids, as a reward. That way they eat my soup without fuss:-)
I hope you enjoyed the process photos.
All the photos in my post are taken by me, copyright (c) 
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