Hearty Lentil and Vegetable Soup – Perfect for Cooler Weather

Prepare the Vegetables: Peel and chop the butternut squash, carrots, and potatoes into bite-sized pieces. Set aside.

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the Spices: Stir in the cumin, turmeric, salt, and pepper, cooking for about 1 minute to release the flavors.

Add Vegetables and Lentils: Add the butternut squash, carrots, potatoes, and dried lentils to the pot. Stir everything to combine.

Simmer the Soup: Pour in the vegetable broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30-35 minutes, or until the vegetables and lentils are tender.

Taste and Adjust: Remove the bay leaf and taste the soup. Adjust seasoning with more salt, pepper, or spices if needed.

Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers.

Serving and Storage Tips: