Lentil Soup

We've been home for about 3 weeks now and enjoying the spring weather. Apparently we got back just right after the last snow. This vegetable lentil soup was my favorite meal in Bali. The hot soup was really cooling even on the hottest days (it sounds counterintuitive but hot soup really does cool down your body). We kept coming back to the Kafe for more. I made it for my family as soon as we got home. I've really been enjoying having a kitchen again and also veggie burgers! There's actually a lot of recipes on backlog since I haven't had too much time to blog yet. So get ready!!!

3 carrots
3 celery stalks
1 large red onion
5 cloves garlic
1/2 butternut squash
2 1/4 cups dried green lentils
1-28 ounce can diced tomatoes
3 cups baby spinach, packed
2 sprigs thyme
1 bunch parsley
plain greek yogurt
lemons

Peel the butternut squash and scoop out the seeds. Slice into small cubes and place on a baking tray. Drizzle with coconut oil and roast at 375 degrees for 30 minutes or until tender. Dice the carrots, celery, and onion to pea sized pieces. In a large soup pot, sauté vegetables in some coconut oil over medium heat until softened for about 11 minutes. Mince the garlic and add to the mirepoix. Cook for 2-3 minutes. Add the tomatoes, butternut squash, and the green lentils. Add about 6-7 cups of water. I like to add less water and add more as the lentils cook to keep the soup pretty thick. If you like a thinner soup, I would add about 8 cups of water.
Bring the soup to a boil. Add the sprigs of thyme. Then lower the heat, cover, and bring to a simmer for about half an hour. Check to see if the lentils are cooked at the end of the cooking time. Add more water if needed. Throw in the spinach and cook for a couple more minutes until wilted. Then season with salt and pepper.
Serve with soup with a dollop of yogurt, lots of chopped parsley, and a squeeze of fresh lemon. It's a perfect lunch with some bread on the side.